John Myers
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Pieces of Pork Fillet with Sweet and Sour Vegetables
The perfect pieces of pork fillet with sweet and sour vegetables recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Kecap Tim Ikan, (see attachment)
- 1 tbsp Tomato sauce
- 1 tbsp Sesame oil
For the vegetables:
- 2 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 small Paprika, green
- 1 small Paprika, red
- 1 smaller Cauliflower
- 1 smaller Chilli, green, fresh or frozen
- 1 Spring onion
- 150 g Pineapple pieces, from the can
For the sauce:
- 100 g Coconut water, (Asian shop, drinks)
- 60 g Pineapple water, (canned)
- 3 g Chicken broth, Kraft bouillon
- 1 tbsp Kecap Tim Ikan, (see appendix)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Tomato juice
- 2 tbsp Sugar fine, white
- 1 tbsp Tapioca flour
- 2 tbsp Rice wine vinegar, black, (e.g. from Narcissus)
For the dough:
- 50 g Sauce (see preparation)
- 3 tbsp Tapioca flour
- 1 Egg, size M
- 3 tbsp Wheat flour, type 405
Also:
- 1 liter Frying oil
To garnish:
- 1 large Tomato, red
- 4 leaves Frisée salad
- Cut the pork fillets across the fibers into strips approx. 2 cm wide and cut them in half across. Mix the ingredients for the marinade and drizzle over the pieces of meat. Let it steep for about 20 minutes, then strain.
- Cap the garlic cloves at both ends, peel and cut into small pieces. Wash, peel and cut the carrots into thin slices. Wash the peppers, cut in half, remove the stem and seeds. Cut the halves into pieces approx. 2 x 2 cm.
- For the cauliflower, cut the stem at the lower end by approx. 2 cm. Separate the florets with an approx. 1 cm stem from the edge and separate them into smaller florets. Peel the main stem, which is lignified on the edge. Cut all stems crosswise into approx. 4 mm thick slices and rinse everything again. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
- Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately. Drain the pineapple pieces well.
- Mix the coconut water with the pineapple water, heat and dissolve the chicken broth in it. Use 50 g of it for the dough. Mix the rest of the sauce with the rest of the sauce homogeneously. Process the ingredients for the dough into the dough using a hand mixer.
- Dry the well-drained cubes of meat with paper towels. Heat a wok with 1 tablespoon of the oil, add the garlic and stir-fry for 30 seconds. Add the carrots, bell peppers, cauliflower, chili and white parts of the spring onion and stir-fry for 3 minutes. Deglaze with the sauce. Then mix in the pineapple and the green parts of the spring onion. Simmer for 2 minutes while stirring. Put the vegetables in a preheated bowl and keep warm.
- Clean the wok, add the frying oil and heat to 170 degrees. Turn the pieces of meat in the batter, drain and add to the frying oil in portions. Bake light brown in 3 minutes and keep warm until all pieces are fried.
- Arrange the baked meat together with the vegetables on a preheated bowl, garnish and serve with cooked white rice.
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