Glazed pork and braised vegetables with spicy sauce

Ingredients for 2 servings:

• 400 g pork, shoulder or neck, streaky
• 4 tbsp soy sauce (Saus Tim Ikan)
• 2 m.-sized garlic cloves, fresh
• 300 g water
• 4 g instant chicken broth
• 8 g onion(s), red
• 4 medium-sized garlic cloves
• 20 g carrot(s), sliced
• 20 g ginger
• 20 g tomato peppers, red
• 20 g pepper, red
• 1 tomato(s), fully ripe
• 3 cm cinnamon stick(s)
• 2 kaffir lime leaves
• 1 pinch of mace powder
• 1 pinch of cardamom powder
• 2 tbsp peanut oil, refined
• 40 g tomato peppers
• 20 g pepper, red
• 20 g carrot(s), in sticks
• 4 onions, red
• 4 spring onions, white, approx. 4 cm
• 2 tomatoes, fully ripe
• 8 runner beans, green, fresh or frozen
• 2 leaves of white cabbage
• 2 tbsp peanut oil, refined
• 100 g broth (from above, after cooking)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak masak)
• 1 tbsp sauce (sweet and sour sauce, Thai style No. 3), see my recipes
• 2 tbsp coconut milk, creamy
• 1 tbsp sesame oil
• 80 g sauce, sweet and sour hot sauce, Thai style No. 4, see my recipes
• 2 tbsp honey, light
• n. B. Bean sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 45 minutes

Recipe from Kuta, Bali, Indonesia. Original title: Cap Cay Babi asam manis dan pedas.

For the marinade, snip off both ends of the garlic cloves and squeeze dry liquid into a sufficiently large bowl. Add the Sausage Tim Ikan and mix with the garlic. Cut the meat into bite-sized pieces, add to the marinade, mix well, and marinate covered in the refrigerator overnight. For the broth, snip off both ends of the onions and garlic cloves, peel them, and roughly chop them. For the vegetables, snip off both ends of the 4 onions, peel them, and use them whole. Wash one carrot, snip off both ends, peel it, and slice diagonally into approximately 3 mm thick slices for the broth; for the vegetables, slice it into thick sticks. Wash, peel, and thinly slice the fresh ginger. Defrost frozen goods. Wash, deseed, and cut the tomatoes, peppers, and chili peppers into bite-sized pieces. Set aside the appropriate amount for the broth and the vegetables. Discard the stems. Wash the spring onions and cut the green and white leaves into approximately 4 cm long pieces. Reserve the white parts for the vegetables. Wash the 3 tomatoes. Quarter 1 of them, remove the stem, cut it in half crosswise, and use it for the broth. Peel, quarter, and deseed the others, cut the quarters in half crosswise, and use them for the vegetables. Wash the fresh beans, trim both ends, and cut them crosswise into approximately 4 cm long pieces. Defrost frozen beans and cut them to length. Peel two leaves from the cabbage, wash them, cut out the middle part, and discard. Cut the remaining leaves into bite-sized pieces. Pour the water for the broth into a sufficiently large pot (with a lid) and dissolve the instant chicken broth in it while heating. Roast the small, red onion pieces for the broth together with the garlic pieces and 2 tablespoons of peanut oil until translucent. Add the ginger slices and roast for 1 minute. Add to the hot chicken broth in the pot. Then roast the carrot slices on both sides until light yellow. Add the tomato pieces and roast for 1 minute, then add the mixture to the chicken broth. Add all the remaining broth ingredients to the pot and bring to a boil. Then add the meat with the marinade and simmer with the lid on for 90 minutes, steaming the carrot sticks for 5 minutes and the bean pieces for 3 minutes. Let cool slightly, then remove the meat pieces from the broth and set aside. Strain the broth using gentle pressure. Discard the cooked vegetables. Mix the tapioca flour with the rice wine. Make the sauce from the strained broth with the sauce ingredients and heat until the tapioca flour thickens. Set aside. Heat a medium-sized pan or wok, add the peanut oil, and heat until hot. Stir-fry the vegetables for 3 minutes. Arrange the vegetables on serving plates and drizzle with 3-4 tablespoons of the prepared sauce. Add the Thai sauce, honey, and meat pieces to the cleaned wok or pan, heat, stir gently, and allow the sauce to thicken until it begins to glisten on the meat pieces. Distribute the meat pieces with their sauce over the vegetables, garnish, and serve hot with white long-grain rice. Note: “Saus Tim Ikan” is a pleasantly mild Thai fish sauce and hard to find. You can roughly substitute the 4 tablespoons with 1 teaspoon of Maggi Seasoning, 1 tablespoon of light fish sauce, 1 teaspoon of Chinese black vinegar, 1 tablespoon of dark soy sauce, and 2 tablespoons of water. The Sweet and Sour Hot Sauce Thai Style No. 3 can be found here: http://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html