With a mortar and pestle or in a food processor, grind the shallots, garlic, taucheo and green chillies to form a smooth paste.
In a wok, heat the oil and fry the spice paste until fragrant. Add the pork and fry until no longer pink. Add the dark and light soya sauces, coriander powder, sugar and tamarind water. Simmer until the pork is tender, about 30 to 45 minutes.