Pork with melon cap cay and heavenly mandarin flower rice

Ingredients for 2 servings:

• 2 Port. Rice (Mandarin Flower Rice), see appendix
• 250 g pork fillet(s) or pork schnitzel
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, salty
• 1 tsp Sambal Bangkok ala Siu, (see appendix)
• 4 small onions, red
• 3 medium-sized garlic cloves
• 100 g honeydew melon(s), cut into pieces
• 15 g ginger, finely chopped
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 60 g honeydew melon(s), cut into pieces
• 60 g coconut water (Asian shop, drinks)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tsp Sambal Bangkok ala Siu (see appendix)
• 1 tsp, leveled chicken broth powder
• 40 g tempura flour (rice flour)
• 10 g tapioca flour
• 1 pinch(s) chicken stock powder
• 60 g coconut water (Asian shop, drinks)
• 10 g rice wine (Arak Masak)
• 1 ½ liters peanut oil for frying
• n. B. Melon pulp, small balls of it
• n. B. Frisée lettuce, leaves thereof
• n. B. flowers

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

A Thai menu that’s not only a feast for the eyes, but also for the palate. The spiciness has been reduced, with the original recipe using two small red chilies.

Prepare the heavenly mandarin blossom rice according to the recipe in the appendix. Mix the ingredients for the marinade. Cut the pork into pieces approximately 3 x 4 cm in size, add it to the marinade, and mix well. For the Cap Cay, decap the onions and garlic cloves at both ends, peel them, and roughly chop them into pieces. Wash a small carrot, decap the carrots at both ends, peel them, and slice them diagonally into thin sticks approximately 3 x 3 mm. Wash the honeydew melon and cut it crosswise into slices approximately 1 cm thick. Peel and deseed these slices, then chop them into small cubes approximately 1 cm in size. Wash and peel the fresh ginger and cut it crosswise into pieces approximately 4 cm long. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw them. Remove the stems from the red chili pepper, wash it, halve it lengthwise, remove the seeds and septa, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. For the sauce, dissolve the tapioca flour in the rice wine. Place the remaining ingredients in a blender and blend on high for 30 seconds until smooth. Strain the puree and combine the broth with the rice wine mixture until smooth. For the batter, mix all ingredients into a smooth batter. It should have a heavy, runny consistency. Once the rice is done, stir the meat into the batter. Heat the frying oil in a deep fryer or wok to 180 degrees Celsius. Garnish the serving bowls. Meanwhile, heat the sunflower oil in a large pan, add the onions and garlic cloves, and stir-fry for 30 seconds, then add the carrots and diced ginger and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay and stir-fry for 2 minutes. Deglaze with the sauce, mix well, and cover with a lid and keep warm without applying heat. Slide the meat pieces one at a time into the hot oil (careful: risk of splashing!), fry until light brown, and drain on kitchen paper. For the meal, divide the finished dishes among the serving dishes, removing the Cap Cay from the sauce with a slotted spoon. Spoon some of the sauce over the meat, then pour on the rest. Garnish, serve warm, and enjoy. Attachment: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html Heavenly Mandarin Blossom Rice https://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html