Babi asam manis 'Sanur pantai'

Ingredients for 2 servings:

• 400 g pork schnitzel
• 1 liter of frying oil
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, salty
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil
• 1 small chili pepper(s), green
• 2 medium-sized garlic cloves, fresh
• 1 can pineapple pieces, 40 g fruit and 200 g juice
• 1 m.-large tomato(s), fully ripe
• 1 spring onion(s), green
• 1 pepper, red
• 40 g carrot(s)
• 2 tbsp tamarind syrup
• 2 tbsp mild Chinese rice vinegar
• 4 g instant chicken broth
• 1 tsp cornstarch, alternatively tapioca flour
• 2 tbsp rice wine, Chinese (Arak Masak)
• 4 tbsp peanut oil
• n. B. Salt
• n. B. vinegar
• n. B. sugar
• 1 m.-sized egg(s)
• 1 tsp, levelled sugar
• 70 g tapioca flour, alternatively wheat flour
• 40 g coconut flour
• 1 tbsp baking powder
• 40 g orange juice
• 1 tsp, leveled chicken broth, instant
• 1 pinch(s) pepper, white
• n. B. flowers and leaves
• n. B. cucumber slice(s)
• e.g. sliced ​​tomato(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Pork strips in sweet and spicy tamarind sauce. Recipe from Sanur, Bali, Indonesia

Wash the pork, pat dry, and pound it slightly. You don’t need a meat tenderizer for this; just use your fist to casually pound the meat. Cut the meat into bite-sized pieces, approximately 4 x 4 cm. For the marinade, wash and separate the small green chili, rinse out the seeds, and cut the pod into strips approximately 2 mm thick. Cut off both ends of the garlic cloves, then squeeze the juices. Place them in a bowl with the remaining marinade ingredients, mix well, and add the chili strips. Marinate the meat in the chili strips for about 1 hour at room temperature. Meanwhile, chop the pineapple into bite-sized pieces. Peel the tomato, halve it lengthwise, and remove the seeds. Then halve the halves again lengthwise and cut them into thirds crosswise. Wash the spring onion and cut diagonally into pieces approximately 1 cm wide. Remove the stems from the red bell pepper, wash and deseed it, and cut diagonally into approximately 1 cm wide pieces. Wash, peel, and slice the carrot. Mix the ingredients for the crispy coating into a batter. If it is too thick, thin with orange juice. Mix the cornstarch for the sauce and the rice wine. Remove the meat from the marinade and let it drain. Brush off any remaining chili flakes and garlic pieces into the marinade. Mix the pineapple juice with the tamarind syrup, rice vinegar, and the remaining marinade. Heat the peanut oil in a wok. Then add the prepared solid ingredients for the sauce and stir-fry for about 4 minutes. Deglaze with the juice mixture and simmer briefly. Add the rice wine mixture and the instant chicken stock and let it thicken. Transfer to a serving dish and keep warm. Heat the frying oil in a wok or a suitably sized pot to 160 degrees Celsius. Add the meat pieces to the batter in batches. Remove the meat pieces from the batter with a spoon and place them in the frying oil. As soon as the batter turns light brown, flip them over and let the other side also become golden brown. Remove immediately, drain briefly on kitchen paper, and divide them between serving plates. Add the sweet and sour sauce, garnish, and serve immediately. In Bali, this dish is served with white rice. Enjoy!