John Myers
Pork Strips Asia-style
The perfect pork strips asia-style recipe with a picture and simple step-by-step instructions.
- 500 g Pork neck
- 2 Garlic cloves, finely grated
- 1 Red Onion, cut into fine half rings
- 3 Red Pointed peppers, cut into strips
- 1 green Chilli pepper, cut into fine rings
- 1 tbsp Grains of paradise
- 1 tbsp Fennel seeds
- 1 tsp Red Kampottpfeffer
- 1 tbsp Tomato paste
- 2 tbsp Paprika jam, see my KB: http://www./rezept/519128/Paprik
- 6 tbsp Soy sauce
- 6 tbsp Peanut oil
- 100 ml White wine
- 250 ml Vegetable stock
- Espelette pepper
- 1 tbsp Strength
- Salt
- Black pepper from the mill
- Roast the grains of paradise, the fennel seeds and the red Kampottpepper in a pan without fat until they start to smell strongly and the grains of paradise start to jump. Then roughly pound in the mortar. Mix the peanut oil with the ground spices and the grated garlic and add a little salt. Cut the comb meat into slices, add and mix well and leave to marinate in the refrigerator for approx.
- Heat a saucepan and sear the meat in portions, then remove it and set it aside. Now add a little more peanut oil and now add the onion, bell pepper and chilli pepper and roast for a few minutes while turning. Then add the tomato paste and paprika jam and roast for about 2 minutes – while stirring. Then deglaze with the soy sauce and white wine and reduce everything to about 1/3.
- Then fill up with the vegetable stock and simmer everything at a medium temperature with the saucepan closed for about 15 minutes. Then mix the starch with a little cold water and use it to thicken the sauce and then season with salt, pepper and Espelette pepper. Now turn off the stove and add the pork and let it stand for another 5 minutes with the lid closed and then serve with rice.
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