Pork fillet on pineapple with kailan

Ingredients for 2 servings:

• 6 small pork medallions, each approx. 2.5 cm thick
• 1 tsp pepper (jalapeno pepper)
• ½ tsp salt
• 12 drops of balsamic vinegar
• 2 tbsp sesame oil, light, for frying
• 6 m.-tall Kailan (Chinese broccoli)
• 6 slices of pineapple (can)
• 6 medium-sized garlic cloves
• 5 g ginger root
• 2 tbsp sweet soybean paste (Tauco manis)
• 1 tbsp soy sauce, light
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s), oblong
• 2 pinches of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A spicy side dish from the modern cuisine of Bali, Indonesia.

Place the fresh pork fillets on a cutting board. Sprinkle both sides with jalapeno pepper and salt and press down. Then brush both sides with 2 drops of balsamic vinegar. Wash the kailan, remove the bottom 3 leaves and reserve for another purpose. Cut off about 1 cm of the bottom end of the stems and peel the exposed stems. Set aside in fresh water. Place the well-drained pineapple slices on two serving bowls. Peel the garlic cloves and ginger and cut them crosswise into thin slices. Chop them finely. Place them in a small bowl with the soybean paste and soy sauce and mix until smooth. For the garnish, first quarter the washed peppers lengthwise with a sharp knife, starting about 1.5 cm from the stem (see photo). Then deseed and remove the bright red partitions. Very carefully halve each quarter lengthwise. To allow the peppers to rise, keep them floating in cold water. Then, for the tomato blossoms, cut off the tops of the washed tomatoes so they can stand securely. Cut four crosswise cuts into the standing tomatoes, about 1 cm from the top, to create 8 leaves. Use a small knife to separate the insides from the leaves, bending the leaves slightly outwards. Sprinkle the insides with a pinch of salt and pepper. Blanch the kailan in a little water for 3 minutes, drain well, and place on serving dishes. Heat the sesame oil moderately in a pan, fry the pork fillets for 3 minutes on each side, then place them on the pineapple. Add the sauce to the pan, heat briefly, and absorb any remaining liquid from the frying. Drizzle the sauce over the fillets. Garnish with the pepper and tomato blossoms, and serve. Enjoy rice as a side dish. Notes: In Asia, rice is generally the main meal; everything else is lalapan (side dishes). The rest of the world sees things differently. In Indonesia, you can buy fresh pineapple all year round. The pineapple tastes considerably better than the ones you get from America. Fruitier and not as sweet. With the smaller varieties, the middle stem can be eaten with pleasure.