Cap Cay with pork, rice and salad

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 1 tbsp teriyaki sauce
• 1 tsp XO sauce, mild
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 100 g corn flour
• ½ tsp, leveled chicken broth powder
• 1 pinch(s) of Szechuan pepper
• 1 egg white, size M
• 80 g basmati rice
• 180 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 50 g pineapple pieces (can)
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 4 m.-large Kailan (Chinese broccoli)
• 2 Pepper, red, long, mild
• n. B. Dill tips
• 1 m.-sized tomato(s)
• 6 slices of cucumber
• 2 tsp rice wine vinegar, mild
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 2 small onions, red
• 2 tsp sesame oil, dark
• e.g. marinade, leftovers (see preparation)
• 100 g pineapple juice (can)
• 1 tsp soy sauce, light
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow
• 1 ½ liters of frying oil
• 3 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A delicious dish from modern Balinese cuisine.

Remove the thawed meat (if frozen) from the packaging and, using a sausage and bread slicer, cut the meat across the grain into approximately 8 mm thick slices, then cut into thirds crosswise. Mix the remaining ingredients for the meat until smooth and marinate the meat pieces for 1 hour. In the meantime, mix the ingredients for the pastry casing into a thick dough and set aside. Wash the basmati rice until the washing water runs clear. Drain well in a sieve. Bring the water to a boil, dissolve the mushroom stock in it, and stir in the rice. Cover and simmer for 12 minutes. Remove from the heat and let it mature for 30 minutes. For the Cap Cay, drain the pineapple pieces well and halve them across the grain. Peel and roughly chop the onions and garlic cloves. Cut the fresh, washed and peeled ginger into thin slices across the grain. Quarter large slices. Wash the chili pepper and cut it crosswise into thin slices, leaving the seeds on and discarding the stem. Wash the carrot, cut off both ends, wash and peel. From the top down, make 5 to 7 notches about 3 mm deep. Cut crosswise into slices about 3 mm thick. Wash the fresh kailan, separate the leaves from the stem and use for another purpose. Cut off 1 cm from the bottom of the stem. Peel the area from the 3rd leaf down and cut the stems into pieces about 3 cm long. Quarter thick pieces lengthwise. To garnish, wash both peppers, cut off the stems, halve them lengthwise, remove the pink membranes and all the seeds. Halve the halves lengthwise and reserve dill tips if desired. For the salad, cut the washed tomato crosswise into 4 slices and cut 6 slices from a washed cucumber. Brush the tomatoes and cucumber slices with rice wine vinegar, season with salt and pepper. Peel and finely chop the onions. Place the lettuce slices and onion pieces on one side of the serving plates, drizzle with sesame oil, and set aside. Strain the meat pieces and drain well. Mix the remaining marinade with the pineapple brine, soy sauce, tapioca flour, and rice wine to make the sauce. Heat the frying oil to 180 degrees Celsius. Coat the meat pieces in the batter and drop them into the frying oil in two batches. Fry for 5 minutes until light brown. Keep warm. Heat the sunflower oil in a wok until very hot. Fry the pineapple pieces until light brown, then add the onions, garlic cloves, ginger, and chili and stir-fry for 30 seconds. Add the carrot and kailan pieces and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 1 minute. Place the meat pieces on the cap cay and simmer gently with the lid on. Divide the rice among the serving plates and garnish with the chili threads and dill, if desired. Pour the Cap Cay into two warmed serving bowls, serve, and enjoy. Enjoy with a cold beer.