Fragrant pork with shiitake mushrooms in an exotic, spicy sauce

Ingredients for 1 servings:

• 120 g water
• ½ tsp instant chicken broth
• 4 small shiitake mushrooms, dried
• 160 g pork goulash or pork shoulder
• 40 g onion(s), brown
• 10 g garlic clove(s), fresh
• 1 stalk lemongrass, fresh
• 10 g ginger, fresh or frozen
• 2 small kaffir lime leaves
• 1 small chili pepper(s), green
• 2 tbsp peanut oil
• 1 star anise
• 4 small carnations
• 1 pinch of mace powder
• ½ tsp coriander powder
• 3 cm cinnamon stick(s), approx.
• 1 tsp ketjap manis
• 8 g coconut palm sugar
• 1 tsp beef broth, instant
• 200 g water
• e.g. cayenne pepper
• e.g. beef broth, instant
• e.g. coconut milk, creamy
• n. B. Pepper, red, cut into pieces
• e.g. celery leaves, fresh
• n. B. Coriander leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 6 hours 30 minutes

Recipe from Bali, Indonesia. Original title: Daging Babi dengan Jamur Shiitake harum.

Bring the water for the mushrooms to a boil and dissolve the chicken stock in it. Remove from the heat and add the dried mushrooms to the stock. Let them swell for about 30 minutes. Squeeze the stock from the mushrooms and halve the caps, leaving the tough stems for the organic waste. Dilute the stock with the 200g water and add to a covered casserole dish. Cut the pork into bite-sized pieces. Trim both ends of a brown onion, peel, and chop into hazelnut-sized pieces. Trim both ends of the garlic cloves, peel, and cut each clove lengthwise into 4 pieces – 1 vertically and 1 flat – and cut each clove in half crosswise. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only about 10cm of the white part at the bottom. Gently pound this with a hammer until it is flat. Wash, peel, and thinly slice the ginger. Defrost frozen food. Chop the slices in a food processor. Wash the kaffir lime leaf and the small green chili and use whole. Heat a medium-sized pan, add the peanut oil, and let it heat through. Add the onions, and when they are translucent, add the garlic pieces. When the onions begin to brown, add the meat to the pan and sear on all sides, then add the star anise and coriander powder and fry for 1 minute. Deglaze with some of the water from the casserole dish and add the contents of the pan to the casserole dish along with all the remaining ingredients. Heat and simmer with the lid on for 2 hours, stirring gently frequently to prevent burning. If the liquid in the pot has not reduced to 1/3 of its volume after 90 minutes, continue cooking uncovered. Season to taste and let cool with the lid on. Let it mature at room temperature for three to four hours, then return to the heat but do not boil. Garnish and serve with rice.