Pork with mushrooms in tomato sauce

Ingredients for 2 servings:

• 400 g pork fillet(s) (fillet tips), fresh or frozen
• 2 tbsp mushroom-flavored soy sauce (kecap jamur), see notes
• 4 tbsp sunflower oil
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), green, fresh or frozen
• 15 g ginger, fresh or frozen
• 4 m.-large tomato(s), fully ripe
• 100 g tomato juice
• 2 tbsp tomato puree
• 4 g chicken broth, granulated
• 1 pinch(s) black pepper, freshly ground
• 1 tsp oyster sauce (saus tiram)
• 1 tbsp salty soy sauce (kecap asin)
• 1 tbsp mushroom-flavored soy sauce (Kecap jamur), see notes
• 100 g creamy coconut milk (24% fat)
• 160 g mushrooms, from the can, drained weight
• 1 Pepper, red, long, mild
• 60 g carrot(s)
• e.g. celery leaves, fresh or frozen
• 2 tbsp coconut milk (coconut milk cubes, see my recipes in the database)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

This Cantonese side dish with rice is very popular in Bali, and not just among tourists. Original title: Daging babi jamur saus tomat.

Cut the fillet tips across the grain into approximately 2 cm thick slices. Halve the slices and marinate in the soy sauce for 1 hour. Meanwhile, for the sauce, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili and slice them crosswise, leaving the seeds on and discarding the stem. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and defrost them. Wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green stem base and seeds. Halve the quarters lengthwise and crosswise. Mix all the ingredients for the sauce, from tomato juice to mushroom-flavored soy sauce, in a small bowl until smooth. Heat 2 tablespoons of the sunflower oil in a wok. Add the first 4 sauce ingredients and stir-fry until the onions are translucent. Add the tomato pieces and stir-fry for another 2 minutes. Deglaze with the sauce mixture and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Transfer to a blender and puree for 1 minute at full speed. Season the puree with salt and black pepper to taste and keep warm. Remove the mushrooms from the can, rinse, and halve lengthwise. Remove the stems from the bell peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut half of them crosswise into thin strips. Halve the other half lengthwise and cut them crosswise into pieces approximately 1 cm wide. Wash the carrot, trim both ends, and peel it. Using a coarse grater, grate the appropriate amount from the bottom. Clean the wok, heat it up, and add the remaining oil. Add the meat pieces and stir-fry for 4 minutes. Add the mushrooms, bell peppers, and grated carrots and stir-fry for 1 minute. Deglaze with the sauce, stir in the coconut milk, garnish immediately, and serve warm from the pan. Note: Soy sauces come in several flavors, including fish, oyster, garlic, and chili. Kecap jamur is a mushroom-flavored soy sauce.