Spicy, marinated pork sweet and sour

Ingredients for 2 servings:

• 250 g pork schnitzel
• 1 tsp instant chicken broth
• 1 tbsp Soy sauce, light, salty
• 2 tbsp hoisin sauce
• 1 tbsp rice wine (Arak Masak), Chinese
• 2 tbsp canola oil or a neutral-tasting oil, not olive oil
• 1 tbsp lemon juice
• 2 m.-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 2 tbsp peanut oil
• 2 tbsp marinade
• 2 tbsp tomato juice
• 6 tbsp apple juice, clear
• 1 tbsp lemon juice
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp, heaped tapioca flour
• 2 Rice wine (Arak Masak), Chinese
• 2 tbsp peanut oil
• 1 spring onion(s)
• 1 small chili pepper(s), green
• 1 m.-large Pepper, red
• 20 green runner beans
• 10 broccoli florets
• 2 tomatoes, fully ripe
• ¼ pineapple
• Salt
• n. B. Honey, lighter
• ¼ pineapple
• 2 kaffir lime leaves, cut into threads
• n. B. flowers and leaves
• n. B. Chili pepper(s), red, with stem

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

Kuah daging babi asam manis dengan nasi campur – a recipe from Lombok, Indonesia

Wash the vegetables or fruit ingredients and, unless otherwise directed, cut into bite-sized pieces. For the marinade, place all liquid ingredients in a sufficiently large bowl. Crush the garlic. Slice the chili crosswise into thin rings, leaving the seeds and discarding the stem. Cut the schnitzel crosswise into strips, add to the marinade, and mix well. Marinate for at least 4 hours at room temperature. Meanwhile, prepare the vegetables for the garnish. Slice the beans, white parts of the spring onions, and peppers diagonally into pieces approximately 1-1.5 cm long. Slice the green part of the spring onion crosswise into thin rings. Use 4 tablespoons of this. Peel and deseed the tomatoes, and cut the flesh into eighths. Mix the liquid ingredients together. Add the sugar and stir until dissolved. Mix the tapioca flour and rice wine and set aside. Remove the meat from the marinade and dry slightly. Blanch the green beans and broccoli and set aside. You won’t need them until the end. Heat a medium-sized pan. Add the oil and let it heat up. Add the marinated meat and cook briefly until it changes color. Remove and set aside. Add 2 tablespoons of peanut oil to the pan and let it heat up. Add the remaining solid ingredients to the pan and stir-fry for 2 minutes. Deglaze with about 3/4 of the sauce and simmer briefly. Add the broccoli florets and beans. Add the tapioca mixture a little at a time and thicken the sauce but don’t let it become thick. Thin again with the remaining sauce if necessary. Divide between serving plates, garnish and serve immediately while warm. Typical side dishes are white or mixed rice, sweet and sour cucumber pieces à la Hong Kong and a sambal bajar, as described in my recipes.