Sweet and sour pork – daging babi asam manis

Ingredients for 2 servings:

• 400 g pork schnitzel
• 1 tbsp hoisin sauce
• 1 tsp XO sauce
• 1 tbsp soy sauce, light
• 2 liters of frying oil
• 20 g spice lily (aromatic ginger)
• 1 tsp, leveled vegetable stock powder
• 1 tsp turmeric powder
• 2 pinches of Szechuan pepper, finely ground
• 1 egg white, size M
• 100 g wheat flour
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 20 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 50 g bell pepper(s), red
• 1 m.-sized mango(s), ripe
• Mango pulp (leftover vegetables)
• 60 g liquid chicken stock
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp honey (date honey), dark
• 1 tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• n. B. Dill tips
• n. B. flowers and leaves
• 2 tbsp sunflower oil

Instructions

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

A colorful and flavorful side dish. Recipe from the modern cuisine of Bali, Indonesia.

For the meat, lightly pound the pork cutlets and cut into pieces approximately 3 x 4 cm in size. Mix the hoisin sauce with the XO sauce and soy sauce, rub it into the meat pieces and set aside. For the batter, wash and peel the lily bulbs, chop them finely and grind them with the vegetable stock powder into a paste. Place the paste in a bowl. Mix in the turmeric powder, Sichuan peppercorns and the slightly beaten egg white. Stir together with the wheat flour to form a thick batter. Add a little water or flour if necessary. For the vegetables, peel and chop the onions and garlic cloves. Wash the ginger and lily thoroughly, peel them and cut into thin slices. Quarter the large slices. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Separate the corresponding amount from the washed bell pepper, removing the stem, seeds and white parts. Cut lengthwise into 6 mm wide strips and quarter crosswise. Wash the mango, cut off both ends, peel with a very sharp knife, and fillet the flesh from the stone. Cut the two large fillets into rectangles. Use the strips and the narrow fillets from the edges for the sauce. Cut the rectangles into 1 cm cubes. Place all the sauce ingredients in a blender and puree until finely ground. Reserve washed dill tips, flowers, and leaves for garnishing, if desired. To deep-fry, heat the frying oil to 170 degrees Celsius. Dip the pork cutlets in the batter in two batches and slide them into the frying oil. Reduce the heat to low and fry until light brown. To stir-fry, heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, ginger, lily of the valley, and chili and stir-fry for 1 minute. Add the bell peppers and stir-fry for 30 seconds. Deglaze with the sauce from the blender and simmer for 2 minutes. Divide the dish between serving plates along with the breaded pork pieces, garnish as desired, serve, and enjoy. Note: This dish is a modern take on an Indian curry. The sweet, sour, and spicy components and the vegetable components in the sauce are reminiscent of Szechuan in China. It’s a perfectly executed crossover dish.