Pork strips with ginger

Ingredients for 4 servings:

• 6 cloves garlic
• 8 cm ginger root, fresh
• 1 onion(s)
• 3 tsp turmeric
• ½ tsp chili powder
• 2 lemons, juice only
• 1 lemon(s), juice only
• 600 g lean pork
• 4 tbsp oil (sunflower oil)
• 4 shallots
• 100 ml soy sauce, dark
• 500 ml chicken broth
• 4 chili peppers (to taste)
• 2 bell peppers
• 200 ml cream
• Salt
• pepper
• Coriander, fresh (optional)

Instructions

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

Indonesian touch

For the marinade: Peel and crush the garlic. Peel and thinly slice the ginger. Peel and finely slice the onion. In a large bowl, combine the garlic, ginger, onion, turmeric, chili powder, lime juice, and lemon juice. Cut the pork into 3 cm cubes and mix well with the marinade. Cover tightly and let it marinate in the refrigerator for as long as possible. (I usually do this in the morning and let the meat marinate for 6-7 hours.) To prepare: Peel and slice the shallots. Slice the chilies and remove the seeds. Slice the bell peppers and remove the seeds. Heat the oil in a wok or large frying pan and briefly fry the shallots for 2-3 minutes, stirring. Add the bell peppers and chilies and fry for another 2 minutes. Remove the shallots, chilies, and peppers from the pan with a slotted spoon and place them in a saucepan. Brown the meat and ginger in batches in the pan – do not overcrowd the pan. Add the meat portions to the pot with the shallots, etc. Once all the meat is browned, pour the remaining oil over the meat in the pot, heat it, and deglaze it first with soy sauce and then with the chicken broth. Simmer on low heat for about 1 hour. 5 minutes before serving, add the cream and season with salt and pepper (if desired). Garnish with fresh coriander. Serve with basmati rice. Variations: Instead of cream, use sour cream or coconut milk. Instead of 100 ml soy sauce, use 50 ml soy sauce and 50 ml sherry. Instead of 500 ml chicken broth, use 300 ml chicken broth and 200 ml wine.