Spicy pork goulash with meaty bones

Ingredients for 2 servings:

• 600 g pork neck with bone
• 500 g water
• 12 tbsp peanut oil
• 2 m.-large tomato(s), fully ripe
• 6 macadamia nuts
• 1 small carrot(s)
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 2 long, red pointed peppers (cabe panjang merah)
• 2 small chili peppers, green
• 10 g lemongrass, fresh or frozen
• 5 g coriander seeds
• 5 g ginger
• 4 kaffir lime leaves, fresh or frozen
• 2 salami leaves, fresh or frozen
• 2 tbsp soy sauce, light, salty (ketjap asin muda)
• 1 tbsp ketjap manis
• 2 tbsp oyster sauce (saus tiram)
• 6 g shrimp paste (terasi udang)
• 2 lemons, juice
• 4 tbsp rice wine (Arak masak)
• 60 g coconut milk, creamy (santan)
• 50 g tomato sauce
• 1 tbsp coconut palm sugar (gula kelapa)
• 10 g instant gravy
• n. B. Coconut palm sugar
• e.g. instant chicken broth
• 4 tbsp coconut milk, creamy
• 4 kaffir lime leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

a recipe from Manado, Sulawesi, Indonesia. Original title: Gulai babi berbalung

Have the butcher cut the bone-in pork neck into pieces approximately 4-8 cm in size. Wash, dry, and sear lightly all over with 4 tablespoons of the peanut oil. Deglaze with water, bring to a boil, and skim off any foam that forms. After 10 minutes, reduce the heat and simmer the pork stock. Peel and halve the tomatoes, remove the green and white cores, and scoop out the seeds. Cut the tomato quarters crosswise into 1 cm long pieces. Quarter the macadamia nuts. Wash the carrot, trim off the leaves and root area, peel the carrot, then coarsely grate it. Trim both ends of the small red onions and garlic, peel them, and cut them into eighths. Remove the stems from the red bell peppers, cut them open lengthwise on one side, and remove the seeds. Then cut them crosswise into pieces approximately 1 cm long. Wash the small green chilies, trim the stems, and halve the pods. Remove the tough stem and green-brown leaves from the lemongrass, then cut the white to light green stem crosswise into thin slices. Wash the ginger, cut it into peelable pieces, peel it, and cut it crosswise into thin slices. Wash the leaves and use them whole. Mix the soy sauce, oyster sauce, lime juice, and rice wine. Dissolve the coconut palm sugar, shrimp paste, and pan juices in it. Heat a medium-sized pan and add the remaining peanut oil. Add all the prepared ingredients, from macadamia nuts to ginger, in batches and roast. Finally, add the tomato pieces and roast for 2-3 minutes. Deglaze with the sauce mixture prepared above. Cover and simmer for 5 minutes. Remove from heat and let cool. Once the mixture has cooled slightly, pour it into a blender and puree on the lowest setting for 30 seconds. Add the coconut milk and tomato juice and mix briefly. Add the mixture to the pork stock and stir in. Cover and simmer the Gulai Babi Berbalung for about 3 hours, stirring frequently. If the Gulai Babi Berbalung thickens too much, thin it out with a little watery coconut milk. Ladle into soup bowls, garnish, and serve warm. Thai fragrant rice goes best with Gulai Babi Berbalung.