Spicy hot marinade for chicken and pork

Ingredients for 1 servings:

• 400 g water
• 5 g chicken stock powder
• 3 small chili peppers, red, fresh or frozen
• 80 g sweet and sour hot sauce, Thai style No. 3, see my recipes
• 2 tbsp orange syrup, Balinese, see my recipes
• 3 tbsp soy sauce, sweet (kecap manis)
• 1 tsp five-spice powder, Chinese
• 3 medium-sized garlic cloves

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Recipe from Bali, Indonesia. Original title: Saus Menacar Daging Panas

This recipe is designed for 500g of meat. Mix the ingredients. Wash and finely chop the chilies crosswise, then mince the garlic cloves. If the chilies seem too hot, you can replace the red chilies with green chilies. However, keep in mind that the sauce is only a “marinade” and only a small portion of the heat will ultimately penetrate the meat. Pour the mixture into a pot and simmer the meat. Simmer chicken thighs or drumsticks in the sauce for 45 minutes, and chicken wings for 30 minutes. Simmer pork for 15-35 minutes, depending on the thickness. After cooking, strain the meat and let it drain slightly in a sieve. Then dry the meat slightly and finally brown it in deep-frying oil at 220°C. This takes a maximum of 15 seconds per portion of approximately 250g. Use at least 1.5 liters of deep-frying oil. For pork that’s to be grilled, simmer in the ingredients for only 15 minutes; do not fry. Simmer spare ribs for 90 minutes, then deep-fry or grill them to retain their moistness. Freeze the sauce after simmering, so it can be used multiple times. Alternatively, dilute the sauce with double the amount of coconut water, orange, mango, or guava juice to make a cap cay sauce (vegetable sauce).