Sweet and sour pork Balinese style

Ingredients for 2 servings:

• 400 g pork schnitzel
• 250 g oil for frying
• 2 tbsp soy sauce, sweet, (kecap manis)
• 2 tbsp Soy sauce, salty, light
• 1 tbsp rice wine
• 1 tbsp sesame oil
• 1 tbsp pineapple juice
• 1 small green chili pepper(s)
• 2 slice(s) pineapple from the can
• 1 m.-large tomato(s), fully ripe
• 4 small onions, red
• 2 garlic cloves, fresh
• 2 cm ginger, fresh
• 2 cm galangal, fresh
• 1 pepper, red, long, (cabe besar merah)
• ½ carrot(s)
• 2 stalks of lemongrass
• 1 small cucumber(s)
• 4 tbsp lemon juice
• 200 g orange juice
• 180 g water
• 2 tbsp rice vinegar
• 20 g tomato paste
• 4 tbsp white sugar
• 4 g chicken broth, granulated
• 1 tbsp, heaped cornstarch
• 2 tbsp rice wine
• Honey, salt and rice vinegar to taste
• 40 g cornstarch
• 20 g coconut flakes
• 1 tbsp rice wine
• 8 tbsp orange juice
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Wash the pork and pat dry. Pound it slightly; you don’t need a meat tenderizer for this, just use your fist to casually tap the meat. Cut the meat into bite-sized pieces of about 2 x 2 cm. Wash the small green chili, separate it, and rinse out the seeds. Cut into pieces about 5 mm wide. Put the remaining ingredients for the marinade in a bowl, mix well, add the chili, and marinate the meat. Leave at room temperature for at least an hour or in the refrigerator overnight. For the sweet and sour sauce, cut all the solid ingredients into peanut-sized pieces or smaller, peeling and deseeding the tomato. Wash, peel, and quarter the onions and garlic. Wash, peel, and thinly slice the galangal and ginger. Remove the stems from the red chili, then wash and slice lengthwise. Remove the seeds and quarter the chili lengthwise and cut crosswise into pieces about 1 cm long. Wash the cucumber and cut into 2 cm thick slices. Shred these into thin strips. You will need about 150 g of these cucumber strips. Peel half the carrot, rinse, and slice. Wash the lemongrass, removing the tough stem, discarding the brown leaves, and using only the white parts. Cut these into approximately 2 cm long pieces. Remove the outer green leaves if desired. Combine all liquid ingredients, from lemon juice to chicken broth, in a pot and bring to a boil. Add the solid sauce ingredients, from onions to lemongrass, and simmer uncovered. When the liquid has reduced by half, add the cucumber strips and tomatoes and simmer for another 15 minutes. Season with sugar, salt, and rice vinegar. Mix the cornstarch with the rice wine to form a smooth sauce and stir into the sweet and sour sauce. Bring to a boil briefly, then keep warm; do not continue cooking. Toss the meat pieces in the marinade one last time, remove, and drain in a colander. Add all the leftover marinade, especially the chili pieces, to the sweet and sour sauce. Heat the frying oil in a wok or suitably sized pot until a wooden skewer inserted into it bubbles. Deep-fry each piece of meat in batches for 20 seconds. Then dip each piece of meat in batches again into the sauce to crisp up the casing and drop it into the frying oil with a spoon. As soon as the casing starts to brown slightly, remove it immediately and let it drain slightly. Divide it among serving plates, add a little sweet and sour sauce, garnish, and serve immediately. Serve the remaining sauce in the bowl with the meat. In Bali, this dish is served with white rice.