Mandarin rice with spicy pork and mixed salad

Ingredients for 2 servings:

• 200 g pork, streaky (from the shoulder), frozen
• 3 tbsp Sauce (Saus Teriyaki Bawang)
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 30 g carrot(s)
• 3 tbsp sunflower oil
• 20 g carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp celery stalks, frozen
• 1 tbsp, sautéed onions
• 200 g water
• 6 g broth powder (mushroom bouillon, granules)
• 80 g basmati rice
• 2 tomatoes
• 40 g mung bean sprouts
• n. B. flowers and leaves
• 20 g onion(s), red, small
• 120 g cucumber(s)
• 100 g tomatoes
• 30 g carrot(s)
• 1 tsp vegetable stock powder
• 2 tbsp red wine vinegar, dark, mild
• 2 medium-sized garlic cloves
• 1 tbsp rice wine, dark, spicy-mild
• 1 tbsp tomato ketchup
• 2 tbsp olive oil, cold squeezed
• 1 tbsp sesame oil, dark
• 3 tbsp sauce (bulgogi sauce)
• 1 tbsp BBQ sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A spicy and tasty menu from modern Balinese cuisine.

Cut the thawed pork fillet across the grain into 6 mm thick slices, ideally using a bread and sausage slicer. Cut these crosswise into approximately 6 x 30 mm pieces. Mix the teriyaki sauce, papaya puree, and baking powder together to form a marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. Strain through a coarse sieve and drain well before use. Slice the washed and peeled carrot into julienne strips and keep covered. For the mandarin rice, cut the washed and peeled carrot into approximately 3 mm cubes. Wash the bell peppers, remove the stalks, halve lengthwise, remove the seeds, and cut the halves into approximately 3 mm cubes. Thaw the celery stalks. Have the fried onions ready. Bring the water to a boil and dissolve the mushroom stock in it. Add the carrot, pepper, and celery stalk pieces along with the fried onions and the washed basmati rice, cover, and bring to a boil. Reduce the heat to low and simmer for 12 minutes. Remove from the heat and let it mature for 30 minutes. Then mix well and press the finished mandarin rice into 2 half-round bowls. For the salad, peel the onions and slice thinly. Wash the cucumber, tomatoes, and carrot. Cut off both ends of the cucumber, halve lengthwise, and remove the soft core. Halve the halves lengthwise and cut crosswise into approximately 6 mm thick slices. Quarter the tomatoes lengthwise, discarding the green and white parts, and chop the quarters crosswise into bite-sized pieces. Remove the seeds from 2 ends and use the pieces for garnishing. Peel the carrot and slice diagonally into julienne strips. Reserve 2 pinches of the strips for garnishing. Have all the salad ingredients ready. Use the tomato pieces to garnish the meat (see above). Rinse the mung bean sprouts and shake them dry to keep them ready. Wash the flowers and leaves, if desired, and keep them ready. Mix all the dressing ingredients in a small bowl until smooth. Mix into the salad 10 minutes before serving. Strain the meat and keep them ready in a sieve. For the sauce, mix the bulgogi sauce with a BBQ sauce and keep them ready. Turn the rice out of the bowls onto serving plates and garnish with the mung bean sprouts. Mix the olive oil and sesame oil together with the salad. Divide the salad among the serving bowls. Garnish with the mung bean sprouts, carrot threads, and flowers and leaves, if desired. Heat the sunflower oil in a wok until very hot. Add the meat and stir-fry for 90 seconds. After 60 seconds, stir in the carrot threads. Deglaze with the sauce and immediately remove from the wok. Divide among serving bowls, garnish with tomato pieces and, if desired, flowers and leaves. Serve with rice and salad and enjoy.