Mixed rice with pork cap cay and sweet and sour sauce

Ingredients for 2 servings:

• 200 g pork fillet(s) in one piece
• 1 tsp XO sauce
• 2 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 20 g carrot(s)
• 1 pepper, red
• 200 g water
• 1 tsp chicken broth powder
• 70 g rice
• 10 g rice, dark purple
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 15 g ginger
• 1 small chili pepper(s), fresh, green
• 1 small carrot(s)
• 30 g broccoli
• 40 g cauliflower
• 30 g bell pepper(s), green
• 30 g bell pepper(s), red
• 1 pepper, red, long, mild to medium hot
• 80 g tomato juice
• 2 tbsp sauce (Japanese sauce Bulgogi)
• 1 tbsp rice vinegar, clear, mild
• 1 tsp sugar, fine
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• Marinade, the rest of it (see above)
• 50 g liquid chicken stock
• 1 corner(s) sesame oil, dark
• 4 tbsp sunflower oil
• 2 tbsp cucumber(s), sweet and sour pickled pieces (see appendix)
• 120 g pineapple pieces (can)
• 4 small chili peppers, red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

This spicy dish was served with pineapple and sweet and sour cucumber pieces. A recipe from modern Bali cuisine.

Using a sausage and bread slicer, cut the thawed (if frozen) meat across the grain into approximately 7 mm thick slices and then chop these into approximately 1.5 x 3 cm pieces. Mix the remaining meat ingredients until smooth and marinate the meat for 2 hours. Strain and drain well before use. For the rice, dice the washed carrot and bell pepper. Bring the water to a boil and dissolve the chicken stock powder in it. Add the washed and well-drained rice and simmer with the lid on for 13 minutes. After 6 minutes, stir in the diced carrots, and after another 3 minutes, add the diced bell peppers. Remove from the heat and let stand for 30 minutes without opening the lid. For the Cap Cay, trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash, peel, and slice the lily of the valley and ginger crosswise into thin slices. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Cut off the top of a carrot about 3 cm long, wash, peel and slice diagonally into thin sticks about 3 x 3 mm. Wash the remaining vegetables. Cut off the florets of the broccoli and cauliflower, including about 2 cm of the stem, and chop into bite-sized pieces. Separate one segment from each bell pepper, clean and deseed, and cut into pieces about 20 x 8 mm in size. Remove the stems from the washed chili peppers, cut diagonally into pieces about 4 mm wide, and leave the seeds on. Mix all the ingredients for the dip in a small saucepan until smooth. Simmer for 2 minutes and divide between 2 small bowls and set aside. Strain the meat pieces and drain well. Mix all the ingredients for the stock for deglazing in a small bowl and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the well-drained pieces of meat and stir-fry for 1 minute. Immediately remove the meat from the wok with a slotted spoon, drain the oil into the wok, and keep warm. Add the remaining sunflower oil to the wok and heat until hot. Add the onions, garlic cloves, lilies, ginger, and chili, and stir-fry for 1 minute. Then add the remaining ingredients to the cap cay and stir-fry for 3 minutes. Deglaze with the stock and simmer for 2 minutes, stirring continuously. To serve, place the rice on serving plates, add the cap cay and the meat. Place the drained pineapple and cucumber pieces on top, and garnish the rice with the red chilies. Finally, ladle the dipping sauce onto serving plates, garnish with flowers and leaves, if desired, serve, and enjoy. Appendix: Sweet and sour pickled cucumber pieces, see: https://www.kochbar.de/rezept/544438/Wuerzige-Gurkenstuecke-a-la-Hongkong-1.html