Gently fried pork in batter, Sriwidi style

Ingredients for 2 servings:

• 400 g pork schnitzel
• 1 liter of frying oil
• 3 tbsp chili sauce, sweet and sour sauce, Thai style No. 3 (see my recipe)
• 1 tsp Sambal Cabe Rawit Hijau, (see my recipe)
• 1 tbsp soy sauce (Shabu-Shabu, Wan Ja Shan, Asiashop)
• 6 tbsp chili sauce, sweet and sour sauce, Thai style No. 3
• 2 tbsp tamarind syrup
• 1 tbsp lemon juice
• 2 tbsp Soy sauce (Shabu-Shabu, Wan Ja Shan)
• 2 tsp Sambal Cabe Rawit Hijau
• 80 g guava juice
• 2 medium-sized garlic cloves, squeezed
• 50 g tapioca flour
• 10 g wheat flour
• 2 tbsp coconut flour
• 1 large egg(s)
• 1 tsp black pepper, freshly ground
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• 3 tbsp coconut milk, creamy
• 1 tsp beef broth, instant
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 50 minutes

Babi asam manis dan pedas Sriwidi, recipe from Bali, Indonesia

Wash the pork and pat dry. Pound it slightly and cut the meat into bite-sized pieces, approximately 4 x 4 cm. For the marinade, place all ingredients in a bowl and mix well. Add the meat and rub in the marinade. Marinate in the refrigerator overnight. Turn at least twice. Remove the meat from the marinade, drain well, and coat in wheat flour. For the crispy batter, combine all ingredients in a bowl until smooth. For the asam manis sauce, combine all ingredients in a saucepan and bring to a boil while stirring. Reduce heat until the sauce is just simmering. Now mix the floured meat with the batter. In a wok or a suitable large saucepan, heat the frying oil to a maximum of 160 degrees Celsius. Fry the meat pieces in batches for about 5 minutes until golden brown. Do not let the oil get too hot. Add the cooked meat pieces to the simmering sauce. In addition to white rice, crispy fried noodles (tamie goreng) and stir-fried vegetables (cap cay) go perfectly with this dish. Note: Shabu-shabu (swirling) is a Japanese dish in which thinly sliced ​​beef fillet pieces are tossed in a meat broth until a color changes, indicating that the meat is ready to eat. The meat is then briefly dipped in the shabu-shabu sauce.