Prepare the tamarind first. Add the hot water to the tamarind and soak for a few minutes.
Using a mortar pound the onions, garlic and the dried chillies until getting a rough paste.
Heat up the oil in a sauce pan and cook the onion paste for 15 to 20 minutes. When it has caramelised add the turmeric and the shrimp paste.
Add the pork and cook over a moderate heat until the liquid is completely evaporated.
Keep stirring for avoiding burning the onions. Pour in the tamarind liqiud and bring it to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes.
Season with a little of salt if you wish.