Indonesian fillet pan with chicory

Ingredients for 4 servings:

• 400 g pork fillet(s)
• 1 tbsp flour, rice flour (normal flour works too)
• 50 g coconut oil
• 4 onions, finely diced
• 1 red bell pepper(s), cut into diamonds
• 1 green bell pepper(s), cut into diamonds
• 250 g tomatoes, quartered
• 500 g chicory, cut into strips
• ½ tsp curry powder
• ½ tsp ginger
• 1 tsp sambal oelek
• 1 pinch of caraway seeds
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce, dark
• ½ tsp salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pork fillet into thin slices and fry in the fat until light golden brown. Add the finely chopped onion and fry briefly. Add the bell peppers, tomatoes, and chicory and simmer while stirring. Add the remaining ingredients, season to taste, and serve hot. Serve with rice.