Spicy pork goulash with meaty bones

Ingredients for 2 servings:

• 600 g pork neck, meaty, with bone
• 500 g water
• 7 tbsp peanut oil
• 2 m.-large tomato(s), fully ripe
• 6 macadamia nuts
• 1 small carrot(s)
• 4 small onions, red
• 4 medium-sized garlic cloves
• 2 bell peppers, red, long, mild
• 3 small chili peppers, green
• 10 g lemongrass, fresh or frozen
• 5 g coriander seeds
• 10 g ginger
• 4 kaffir lime leaves, fresh or frozen
• 2 salami leaves, fresh or frozen
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet
• 2 tbsp oyster sauce
• 6 g shrimp paste (terasi udang)
• 2 lemons, juice
• 4 tbsp rice wine (Arak masak)
• 60 g coconut milk, creamy (santan)
• 50 g tomato juice
• 1 tbsp coconut palm sugar
• 8 g instant gravy
• n. B. Coconut palm sugar
• n. B. Chicken broth, granulated
• 4 tbsp coconut milk, creamy
• 2 kaffir lime leaves
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

Recipe from Manado, Sulawesi, Indonesia. Original title: Gulai babi berbalung.

Have the butcher cut the bone-in pork neck into 4-8 cm pieces. Wash, dry, and sear lightly all over with 4 tablespoons of the peanut oil. Deglaze with water, bring to a boil, and skim off any foam that forms. After 10 minutes, reduce the heat and simmer. Peel and halve the tomatoes, remove the green and white cores, and scoop out the seeds. Cut the tomato quarters crosswise into 1 cm pieces. Quarter the macadamia nuts. Wash the carrot, trim off the leaves and root area, peel the carrot, and then coarsely grate it. Trim both ends of the small red onions and garlic, peel them, and cut them into eighths. Remove the stems from the red bell peppers, cut them open lengthwise on one side, and remove the seeds. Then cut them crosswise into pieces about 1 cm long. Wash the small green chilies, trim the stems, and halve them. Remove the tough stem and the green-brown leaves from the lemongrass, then cut the white to light green stem crosswise into thin slices. Wash the ginger, cut it into pieces suitable for peeling, peel it, and cut it crosswise into thin slices. Wash the kaffir lime leaves and use them whole. Mix together the soy sauce, oyster sauce, lime juice, and rice wine. Dissolve the coconut palm sugar, shrimp paste, and pan juices in it. Heat a medium-sized pan and add the remaining peanut oil. Add all the prepared ingredients, from macadamia nuts to ginger, in batches and toast. Finally, add the chopped tomatoes and toast for two to three minutes. Deglaze with the sauce mixture prepared above. Cover and simmer for 5 minutes. Remove from the heat and let cool. Once the mixture has cooled slightly, place it in a blender and puree on the lowest setting for 30 seconds. Add the coconut milk and tomato juice and mix briefly. Add the mixture to the pork stock and stir in. Cover and simmer the Gulai Babi Berbalung for about 3 hours, stirring frequently. If the Gulai Babi Berbalung thickens too much, thin it out with a little watery coconut milk. Ladle into soup bowls, garnish, and serve warm. Thai fragrant rice goes best with Gulai Babi Berbalung.