Spicy Cambodian ginger meat

Ingredients for 2 servings:

• 300 g pork schnitzel
• 4 tbsp fish sauce
• 1 tsp sugar
• 1 tsp lemon juice
• 2 tbsp sesame oil or rapeseed oil
• 200 g onion(s), cut into wedges
• 100 g organic ginger root, with peel, very finely chopped
• 100 g meat broth
• some sauce thickener, light
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

Cut the schnitzel into strips. Marinate overnight with the fish sauce, sugar, and lemon juice. Drain the schnitzel strips well, reserving the marinade. Heat the oil in a wok or pan and sear the meat until crispy. Remove and set aside. In the remaining oil, sauté the onion wedges with the ginger. Deglaze with the stock and marinade and simmer for 2-3 minutes. Add the fried meat, simmer for 2-3 minutes, and thicken slightly with the sauce thickener. Season with salt and pepper. Serve with rice, perhaps with some vegetables.