Spicy and fruity pork with Cap Cay and Kailan

Ingredients for 2 servings:

• 250 g pork schnitzel
• 1 tbsp sauce (bulgogi sauce)
• 1 tbsp soy sauce, sweet
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 3 tbsp cornstarch
• 100 g pineapple pieces (can)
• 25 g onion(s), red, small
• 6 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 1 small spring onion(s)
• 1 m.-large pepper, green, long, mild
• 1 m.-large pepper, red, long, mild
• 4 m.-large Kailan (Chinese broccoli)
• 40 g kailan leaves
• Marinade, the rest of it (see above)
• 1 tbsp sauce (bulgogi sauce)
• 1 tbsp bean paste, black, hot
• 3 tbsp BBQ sauce
• 1 tbsp honey, light
• 40 g pineapple juice (can)
• 60 g liquid chicken stock (jar)
• 1 tsp, distilled umami seasoning, crystalline
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 4 slices white bread, toasted
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Marinated pork fried with pineapple chunks served with white bread. Recipe from Bali, Indonesia.

Lightly pound the pork cutlets, then halve lengthwise and cut crosswise into strips approximately 1 cm wide. Mix the remaining meat ingredients to make a marinade and marinate the meat pieces for 1 hour at room temperature. Strain, drain well, and sprinkle with cornmeal. Remove the pineapple chunks from the can, weigh them well after draining, and set aside. For the Cap Cay, peel and dice the onions, garlic cloves, and ginger. Wash the remaining ingredients. Thinly slice the chili pepper crosswise, leaving the seeds and discarding the stem. Halve the unblemished leaves of the spring onion (the green part) lengthwise and cut crosswise into pieces approximately 1 cm wide. Cut the white and white-green parts diagonally into pieces approximately 1 cm wide and set aside. Halve the stemmed chili peppers lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces approximately 1 cm wide. Separate the large kailan leaves from the stems. Cut off 2 cm of the bottom of the stems. Peel the area from the 3rd leaf down. Separate the thin leaf stalks at the leaf and use for another purpose. Cut the corresponding weight of leaves into approximately 2 cm wide strips and chop them crosswise. Use the remaining leaves for another purpose. Steam the stems with the small leaves for 3 minutes and keep warm. Set aside the finely chopped leaves and the green spring onion. Mix all the ingredients for the meat sauce in a bowl until smooth and keep warm. Mix all the ingredients for the Cap Cay sauce in a bowl until smooth and keep warm. To garnish, toast the slices of white bread until light brown. Heat the sunflower oil in a wok until smoking point. Add the pineapple pieces and stir-fry until browned. Immediately add the meat pieces and stir-fry everything for 75 seconds. Remove from the wok with a slotted spoon and divide between the preheated serving dishes. Reduce the heat slightly. Add the sesame oil to the wok and heat. Add the white parts of the spring onion and the chili peppers and stir-fry for 90 seconds. Add the onions, garlic cloves, and chili and stir-fry for 30 seconds. Add the green parts of the spring onion and stir-fry for another 30 seconds. Deglaze with the Cap Cay sauce and simmer with the lid on for 1 minute. Divide the Cap Cay from the wok among the serving bowls, add the kailan, and drizzle the meat sauce over the meat pieces. Garnish with the slices of white bread, serve, and enjoy. Accompany with a cold beer. On-site: A Bali Hai Premium.