Gulai tulang babi berbalung "Candidasa"

Ingredients for 2 servings:

• 500 g pork bones, meaty
• 600 g water
• 2 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 8 g instant chicken broth
• 1 m.-large onion(s), brown
• 3 medium-sized garlic cloves, fresh
• 3 tbsp peanut oil, refined
• 1 m.-sized carrot(s)
• 1 small chili, green
• 1 stalk lemongrass, fresh
• 20 g ginger, fresh or frozen
• 5 cm cinnamon stick(s)
• 2 kaffir lime leaves
• 1 tbsp soy sauce, dark
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 3 tbsp sunflower oil
• 1 tbsp, heaped wheat flour type 405
• n. B. Spring onion(s), green part in rings
• n. B. fried onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

An exotic Balinese pork soup.

Cut the bones into approximately 5 cm long pieces, wash them, and boil them in 1.5 liters of water for 5 minutes. Meanwhile, wash and peel the tomatoes, quarter them lengthwise and halve them crosswise. Remove the stems from the red bell pepper, wash them, cut them lengthwise, open them, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Place the tomatoes, bell pepper, and chicken stock into a blender along with 200 g of the water and blend on high for 1 minute until smooth. Drain the water from the bones and rinse the bones again. Return them to the cleaned saucepan. Add the stock to the blender and the remaining water. Trim both ends of the onion and garlic cloves, peel them, and roughly chop them. Roast them in a pan with the peanut oil until light brown and add to the bones. Wash the carrot, trim both ends, and peel them. Using a coarse grater, grate the appropriate amount. Wash the small green chili and slice thinly crosswise. Leave the seeds and discard the stem. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash, peel, and thinly slice the ginger. Wash the kaffir lime leaves and use them whole. Add all ingredients, from the carrot to the oyster sauce, to the bones and simmer with the lid on for 3 hours. Remove from the heat and let cool slightly. Strain the broth using a fine sieve. Remove the flesh from half of the bones and add them to the gulai broth. Lightly clean the remaining bones and add them to the gulai broth. Combine the sunflower oil and wheat flour in a small pan, heat, and when the flour turns light brown, deglaze with plenty of gulai broth and add to the soup. Heat the soup, but do not boil. Divide among serving bowls, garnish, and serve with white rice.