Fragrant pork with noodles, mixed cucumber salad and kailan

Ingredients for 2 servings:

• 250 g pork fillet(s) in one piece, lean, without skin and fat, frozen
• 1 tbsp black bean paste, hot (Black Bean Chili Sauce)
• 1 tbsp oyster sauce
• 1 tbsp teriyaki sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 25 g onion(s), red, small
• 5 g spice lily (aromatic ginger)
• 120 g cucumber(s)
• 2 small tomatoes
• 0.33 m.-large pepper(s), red
• 1 snake bean(s), approx. 80 cm
• 30 g mung bean sprouts
• 4 m.-large Kailan (Chinese broccoli)
• 2 m.-large tomato(s), oblong
• n. B. Lemon leaves and blossoms
• 350 g water
• 8 g vegetable stock powder
• 120 g Chinese egg noodles, dried, round
• 3 tbsp tomato ketchup
• 30 g carrot(s)
• 3 medium-sized garlic cloves
• 3 tbsp orange juice
• 2 tbsp sauce (bulgogi sauce)
• 2 tbsp tomato ketchup
• 2 tbsp BBQ sauce
• 2 medium-sized garlic cloves
• 25 g onion(s), red, small
• 2 tbsp orange juice
• 2 tbsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• 2 pinches of salt and black pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 2 tbsp sesame oil, light
• 3 tbsp sunflower oil

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 50 minutes

A festive main course of 8 delicacies. Recipe from Jakarta, Java, Indonesia.

Cut the thawed pork fillet across the grain into 6 mm thick slices, ideally using a bread and sausage slicer. Cut these crosswise into pieces approximately 6 x 30 mm in size. Mix the ingredients for the marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. Strain and drain well before use. For the salad, detach the onions at both ends, peel them, and roughly chop them. Wash and peel the guelder rose, slice them crosswise into thin slices, and roughly chop them. Wash the cucumber, detach both ends, halve them lengthwise, and remove any seeds. Halve the halves lengthwise and cut them crosswise into pieces approximately 3 cm thick. Remove the green parts from the washed tomatoes, quarter them lengthwise, and remove the green stem ends. Cut the quarters crosswise into thirds. Cut off a third of the bell pepper, wash, trim, cut into thirds lengthwise, and cut crosswise into strips approximately 1 cm wide. Trim both ends of the washed snake beans and cut diagonally into approximately 3 cm long pieces. Sort the mung bean sprouts, rinse them in a sieve, shake dry, and use them whole. To garnish, remove the large leaves from the stems of the washed kailan, using only flawless ones. Trim the stems with the small leaves at the bottom by about 1 cm, peel, and blanch for 3 minutes. Halve the leaves lengthwise and discard the stems. Blanch the leaves for 1 minute. Place the stems and leaf halves on the edge of the serving plate. For the tomato blossom, trim the tops of the washed tomatoes so they stand upright. While standing, make four crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the serving bowls. Garnish with fresh lemon leaves and blossoms, if desired. Bring the water for the noodles to a boil and dissolve the vegetable stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain and mix the tomato ketchup into the noodles. Keep warm. Keep the pasta cooking stock ready for the sauce. For the meat sauce, wash and peel a piece of carrot and cut lengthwise into thin sticks. Peel and squeeze the garlic cloves. Mix with the remaining ingredients, bring to a boil briefly and keep warm. Strain the meat and drain well. For the dressing, peel and squeeze the garlic cloves. Peel and finely chop the onions. Mix all ingredients well, then add to the salad vegetables and keep the finished salad ready. Heat the sesame oil moderately in a wok, add the noodles and fry for 2 minutes. Remove the noodle flatbread from the wok, cut it in half, and place it on the serving plates. Add the sunflower oil to the wok and heat it to high. Add the meat, stir-fry for 1 minute, and remove it from the wok with a slotted spoon. Divide it among the serving plates and drizzle with the sauce. Add the salad, serve, and enjoy. Serve with a cold beer.