Spicy pork with pineapple

Ingredients for 2 servings:

• 400 g pork schnitzel, fresh or frozen
• 40 g carrot(s)
• 2 spring onions, fresh
• 60 g pineapple, fresh or canned
• 1 pepper, red, long
• 2 small red chili peppers (cabe rawit merah)
• 2 m.-large tomato(s), fully ripe
• 20 g candied orange peel
• 3 tbsp palm oil, premium quality
• 3 medium-sized garlic cloves, fresh
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet, dark
• 1 tbsp lemon juice
• 2 tbsp arak (arak masak)
• 5 tbsp orange juice, optional pineapple juice, if necessary from the can
• 1 tbsp honey, dark
• 4 g chicken broth, instant, or salt
• 1 tbsp coconut palm sugar
• 1 tsp tapioca flour
• 1 tsp Szechuan pepper, whole grains
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 minutes; Total time approx. 8 hours 28 minutes

a recipe from Szechuan cuisine

If the schnitzel meat hasn’t been trimmed yet, cut it across the grain into approximately 1 cm thick slices. Cut these into approximately 2 cm wide strips. Crush the garlic and mix it with the soy sauce and lime juice. Marinate the meat in the refrigerator overnight. Cut the candied orange peel into thin strips. Wash the spring onions. Cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Wash the tomatoes, remove the stems, peel the fruit, quarter them, deseed them, and halve them lengthwise and crosswise. Wash the carrot, trim both ends, peel them, and slice them diagonally into approximately 4 mm thick slices. Weigh the required amount and set aside. Wash the peppers, remove the stems, halve the fruit lengthwise, deseed them, and cut them diagonally into approximately 2 cm wide pieces. Cut the fresh pineapple into thumbnail-sized pieces and strain the canned stuff. Use the required amount. Wash the chili, cut it crosswise into thin rings, retaining the seeds and discarding the stem. Strain the marinated meat and mix the remaining marinade with the rice wine (arak masak), orange juice, honey, instant chicken broth, palm sugar, and tapioca flour. Coarsely grind or pound the Szechuan peppercorns and add them to the juice mixture. Heat a medium-sized pan, add 2 tablespoons of the palm oil, heat until hot, and toss to coat. Add the marinated meat strips and stir-fry for 2 minutes. Remove the meat from the pan. Add the remaining oil, add the carrots, white spring onions, pineapple chunks, chili peppers, and chili, and stir-fry for 1 minute. Then add the candied orange peel and tomatoes and stir-fry for 1 minute. Add the meat pieces and the green spring onions, stir briefly, then deglaze with the juice mixture and stir until the tapioca flour thickens. Immediately divide the dish among serving plates, garnish, and serve hot with a side dish. Note: Szechuan cuisine has only two seasonings: hot or very hot. This is the mild version.