Spicy XO pork with noodles, vegetables and fried eggplant

Ingredients for 2 servings:

• 250 g lean pork in one piece, frozen
• 1 tbsp XO sauce, mildly spicy, from the jar
• 1 tbsp oyster sauce
• 1 tbsp black bean paste, hot (Black Bean Chili Sauce)
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 piece(s) carrot(s) from above, approx. 3 cm long
• 40 g mung bean sprouts
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 1 tsp Umami seasoning, red
• 120 g Chinese egg noodles (Linguine type)
• 4 snake beans, approx. 80 cm
• 1 piece(s) carrot(s), 4 cm long
• 1 eggplant(s), slender, approx. 30 cm long
• 2 tsp lemon juice
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp sauce (bulgogi sauce)
• Marinade, the rest of it (see above)
• 2 tbsp cooking water (from the pasta)
• 1 tbsp XO sauce, medium hot
• 1 tbsp BBQ sauce
• 4 tbsp cooking water (from the pasta)
• 2 tbsp tomato ketchup
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sesame oil, light
• 3 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A menu of 8 delicacies that delights not only the eye but also the palate. Recipe from the Nonya cuisine of Indonesia.

Cut the thawed pork fillet across the grain into 5 mm thick slices, ideally using a bread and sausage slicer. Halve these crosswise and then cut each half into approximately 10 mm wide strips. Mix the remaining ingredients with the meat to make a marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. To garnish, cut off the top of a carrot, wash it, and cut off a 3 cm long piece. Peel this and score it lengthwise. Cut the carrot blossoms crosswise into approximately 4 mm thick carrot blossoms. Sort the mung bean sprouts, rinse them in a sieve, and shake dry. For the noodles, bring the water to a boil and dissolve the mushroom broth powder in it. Add the noodles and cook al dente according to the package instructions. Strain, reserving the noodles and broth. For the vegetables, cut the washed runner beans into approximately 4 cm long pieces. Cut the washed and peeled carrot lengthwise into approximately 4 x 4 mm thick sticks. Blanch the runner beans and carrot sticks in the noodle broth for 2 minutes. Wash the eggplant, trimmed at both ends, and slice lengthwise about 6 mm deep on both sides, parallel to each other. Immediately rub the cut surfaces with lemon juice. Halve the eggplant between the flat surfaces and cut into thirds crosswise. Divide the sauces individually between 3 plates and place 2 eggplant pieces, cut-side down, in the sauces. Marinate until ready to use. Strain the meat pieces and drain well. Mix all the ingredients for the meat sauce in a small bowl until smooth and set aside. Mix all the ingredients for the pasta sauce in a small bowl until smooth and set aside. Heat the sesame oil in a pan. Add the eggplant pieces, which were marinated in the same marinade, side by side in the pan and fry until light brown on both sides. Place them on the edge of the preheated serving plates so that each plate has 3 differently marinated pieces. Sprinkle with the mung bean sprouts. Heat two tablespoons of sunflower oil in a wok until smoking point. Add the meat pieces and stir-fry until light brown. Immediately remove from the wok with a slotted spoon and drain. Divide among serving plates and drizzle with the sauce. Add the remaining sunflower oil to the wok and heat through. Add the noodles, stir-fry briefly, deglaze with the sauce, and simmer briefly. Place on the serving plates. Garnish with the carrot blossoms and add the vegetables. Serve and enjoy. Enjoy with a cold beer.