XO pork with mixed rice and Cap Cay with pineapple

Ingredients for 2 servings:

• 250 g lean pork in one piece, frozen
• 1 tbsp XO sauce
• 1 tbsp oyster sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 180 g water
• 1 tbsp oyster sauce
• 80 g basmati rice
• 30 g mung bean sprouts
• 100 g pineapple pieces (can)
• 30 g onion(s), red, small
• 4 medium-sized garlic cloves
• 15 g ginger
• 2 small chili peppers, green
• 1 Pepper, red, long, mild
• 40 g carrot(s)
• 1 small cauliflower
• 40 g bell pepper(s), green
• 40 g bell pepper(s), red
• 2 m.-tall Kailan (Chinese broccoli)
• 2 m.-large tomato(s)
• 30 g liquid chicken stock (jar)
• 30 g pineapple juice (can)
• 4 g Asian shrimp paste (Terasi Udang)
• 1 tbsp tomato ketchup
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• Marinade, the rest of it (see above)
• 1 tbsp XO sauce
• 2 tbsp BBQ sauce
• 1 tbsp fish sauce, dark
• 2 tbsp tomato juice
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

A spicy and colorful meal of 8 delicacies from the Indonesian XO kitchen in Bali.

Cut the thawed pork across the grain into 6 mm thick slices, ideally using a bread and sausage slicer. Cut these crosswise into pieces approximately 2 x 3 cm in size. Mix the marinade ingredients and marinate the meat for 2 hours at room temperature, stirring occasionally. Strain and drain well before use. For the colored rice, cut a piece approximately 3 cm long from the top of a washed and peeled carrot, cut it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Remove the stalk from the washed bell pepper and cut it lengthwise on one side. Open it up, remove the seeds, and remove the bright red seeds. Cut lengthwise into thin strips, and then cut these crosswise into small cubes. Bring the water to a boil and dissolve the oyster sauce in it. Stir in the basmati rice and simmer with the lid on for 10 minutes. Stir in the diced carrots and bell peppers and simmer with the lid on for another 3 minutes. Remove from the heat and let ripen for 25 minutes without opening the lid. To garnish, sort the mung bean sprouts, rinse them, shake them dry, and set aside. For the Cap Cay, drain the pineapple pieces well. Peel and roughly chop the onions and garlic cloves. Cut the washed and peeled ginger into thin slices across the grain and chop them. Cut the washed chili peppers crosswise into thin slices, leaving the seeds and discarding the stems. Halve the washed and stemmed bell peppers lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 1 cm wide pieces. Wash a medium-sized carrot, decapitate both ends, peel, and slice diagonally from the top into approximately 5 x 5 mm thick sticks. Separate the cauliflower florets from the stem, including approximately 2 cm of the stem, and rinse them. Wash the peppers, halve lengthwise, remove the stems, seeds, and seed pods, and cut the peppers diagonally into approximately 8 mm wide strips. Wash the fresh kailan and separate the leaves from the stems. Trim 1 cm off the bottom of the stems. Peel the section from the 3rd leaf down and cut crosswise into approximately 10 mm thick slices. Separate the thin leaf stalks from the leaves along the midrib and discard. Cut the leaves into approximately 3 cm pieces and set aside. Remove the stems from the washed tomatoes, peel them, quarter them lengthwise, and remove the green-white stem ends and seeds. Halve the quarters lengthwise and crosswise. Remove the meat pieces from the marinade, strain, and drain well. Mix all the ingredients for the Cap Cay sauce in a small bowl until smooth and set aside. Mix all the ingredients for the meat sauce in a small saucepan, bring to a boil briefly while stirring, and keep warm. To stir-fry, heat the sunflower oil in a wok until smoking point, add the meat, and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon and keep warm. Add the pineapple chunks and stir-fry for 1 minute. Reduce the heat slightly. Add the sesame oil and let it heat up. Then add the onions, garlic cloves, ginger, and chilies and stir-fry for 30 seconds. Then add the remaining vegetables for the Cap Cay and stir-fry for 2 minutes. Deglaze with the Cap Cay sauce, stir in the kailan leaves, and bring to a boil briefly. Divide the finished Cap Cay between 2 serving bowls. Divide the tossed rice between 2 more serving bowls, add the meat pieces, and drizzle with the warm sauce. Garnish with mung bean sprouts, serve, and enjoy.