Red-roasted pork with Cap Cay

Ingredients for 2 servings:

• 300 g pork schnitzel
• 4 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• 2 m.-sized potatoes
• 100 g chili sauce (sweet and sour hot sauce, Thai style No. 3, see note)
• 20 g soy sauce, salty
• 10 g ginger, fresh or frozen
• 1 tsp, heaped chicken broth, granulated
• n. B. water
• 1 small carrot(s)
• ¼ m.-sized onion(s)
• 12 green, fresh runner beans
• 16 sugar snap peas, green, fresh
• 2 Pepper, red, long, mild
• 1 spring onion(s)
• 3 tbsp sunflower oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp Worcestershire sauce
• 4 tbsp orange juice
• 1 tbsp tomato paste
• 2 tbsp chili sauce (sweet and sour hot sauce, Thai style No. 3, see note)
• 10 g butter, salted
• 2 tbsp celery leaves, fresh or frozen
• 1 tbsp dry sherry
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Recipe from Bali, Indonesia. Original title: Kentang dengan Daging Babi Merah dan Cap Cay.

Cut the schnitzels into pieces approximately 2 x 3 cm in size. Simmer in plenty of water for 10 minutes, strain using a coarse sieve, then strain the cooking water using a fine sieve and use it for the stock. Mix all the ingredients for the stock and place them in a covered casserole dish along with the meat pieces. Mix well. Add enough strained stock to cover all the meat, adding a little more water if needed. Peel the ginger, thinly slice it, and add to the meat. Discard any remaining stock. Simmer the meat with the lid on for 90 minutes, stirring gently occasionally. In the meantime, wash or peel all the vegetables. Cut the carrot crosswise into approximately 3 mm thick slices. Trim both ends of the onion, cut lengthwise into approximately 6 mm thick slices, and fan them out. Cut the runner beans diagonally into 4 cm long pieces. Cut off both ends of the snow peas, pulling off the strings on both sides. Halve larger pods crosswise, leaving the smaller ones. Wash the red peppers and cut diagonally into pieces about 1 cm wide. Leave the seeds and discard the stems. Cut the white part of the spring onions diagonally into pieces about 2 cm wide. Peel the potatoes, quarter them lengthwise, and then halve them crosswise. Boil the pork in salted water 25 minutes before the end of the cooking time. Then drain the water and add the butter. Pick the leaves off the fresh celery, roughly chop them, and set aside. For the sauce, stir the tapioca flour into the rice wine until smooth, then mix all the ingredients and set aside. Strain the stock through a sieve. Reserve the ginger slices and the meat, keep half a cup of the stock, and discard the rest. Heat a medium-sized pan, add the sunflower oil, and let it heat through. Stir-fry the onion pieces for 2 minutes over high heat, then add the ginger slices along with the remaining Cap Cay ingredients and stir-fry for 2 minutes. Briefly mix the sauce and add it to the vegetables in the pan. Immediately remove the deglazed vegetables from the heat and keep warm with the lid on. In a smaller pan, add the olive oil and the 4 tablespoons of tomato paste. After sautéing for 2 minutes, add 2 tablespoons of the reserved stock and mix with the tomato paste. Allow to thicken slightly. Add the meat cubes and mix well. Sauté for about 3 minutes. Add the sherry and celery leaves to the potatoes, heat through, and simmer with the lid on until the sherry is absorbed or evaporates. Distribute the meat, potatoes, and Cap Cay among the serving plates, garnish, and serve warm. Note: URL for the “Sweet, Sour, and Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html