Pork with spicy Tauco sauce

Ingredients for 2 servings:

• 250 g pork fillet(s), frozen
• 3 tbsp soy sauce, sweet
• 4 g papaya pulp, pureed, frozen
• 1 tsp Szechuan pepper, finely ground
• 1 tbsp egg white
• 2 tbsp sunflower oil
• 2 pinches of Szechuan pepper, coarsely ground
• 2 pinches of five-spice powder, Chinese
• 1 pepper, red, long, mild to medium hot
• 1 tbsp peanuts, blanched, roasted and salted
• e.g. lettuce leaves
• n. B. flowers and leaves
• 80 g chicken stock
• 2 tbsp sweet soybean paste (Tauco manis)
• 1 pinch(s) of oregano
• ½ tsp tapioca flour
• 1 tbsp mirin
• 1 tbsp rice wine vinegar
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• 3 snake beans
• 2 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

A nonya recipe from Bali, Indonesia.

Cut the thawed pork fillet across the grain into approximately 1 cm thick slices and cut these into 1 x 2 cm pieces. For the marinade, mix the soy sauce, papaya, and finely ground Sichuan peppercorns until smooth and marinate the meat for 2 hours at room temperature, then strain and drain well. For garnish, halve the washed chili peppers lengthwise, remove the seeds, and quarter the halves lengthwise. Let them bloom in cold water. Reserve the peanuts and optional lettuce leaves, flowers, and leaves. Peel and chop the onions, garlic cloves, and ginger into small pieces. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stems. Cut the washed chili peppers diagonally into approximately 4 mm wide pieces. Leaving the seeds and discarding the stems. Wash and trim the runner beans, cut them into approximately 4 cm long pieces, and blanch them for 2 minutes. Mix all the ingredients for the sauce well and set aside. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the well-drained pieces of meat and stir-fry for 90 seconds. Just before the end, sprinkle coarsely ground Sichuan peppercorns and five-spice powder over the pieces of meat. Remove from the wok with a slotted spoon and keep warm. For the vegetables, add the remaining 2 tablespoons of sunflower oil to the wok and heat until very hot. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 90 seconds. Add the chili peppers and runner beans, and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute. Transfer the vegetables from the wok to the serving dish with a slotted spoon. Then spoon the pieces of meat and the sauce over the meat and garnish. Serve as a side dish and enjoy.