Indonesian pork goulash

Name: Indonesian pork goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Pork cutlet in one piece; 1 medium onion; 2–3 Garlic cloves; 20 g fresh ginger; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small stick of leek (leek; approx. 150 g); 30 g unsalted peanut kernels; 3 TABLESPOONS Lemon juice; 8 TABLESPOONS sweet soy sauce; 8 TABLESPOONS salty soy sauce; 1 TABLESPOON demerara sugar; 1 TEASPOON Sambal Oelek; 1 TEASPOON ground cilantro; 1 TEASPOON ground cumin; 3-4 Tbsp Sunflower oil; 200 g Basmati Rice; 1 small pot of coriander

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Pork cutlet in one piece
1 medium onion
2–3 Garlic cloves
20 g fresh ginger
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small stick of leek (leek; approx. 150 g)
30 g unsalted peanut kernels
3 TABLESPOONS Lemon juice
8 TABLESPOONS sweet soy sauce
8 TABLESPOONS salty soy sauce
1 TABLESPOON demerara sugar
1 TEASPOON Sambal Oelek
1 TEASPOON ground cilantro
1 TEASPOON ground cumin
3-4 Tbsp Sunflower oil
200 g Basmati Rice
1 small pot of coriander

Directions

1
Wash the meat, dab dry and cut into cubes of about 2 cm. Peel onion, garlic and ginger. Finely dice the ginger, mix with the meat and season with a little salt and pepper. Cover and chill for about 30 minutes. Finely dice onion, chop garlic.
2
Clean the leek, halve lengthwise, wash and cut into fine strips. Grind or finely chop peanuts. Mix well onion, garlic leek, peanuts, lemon juice, soy sauces, sugar, sambal oelek, coriander and cumin. Mix the seasoning mixture into the meat and leave covered overnight. Place the meat on a sieve and drain well. Heat the oil in a pan or wok and fry the meat in it in 2 portions. Put back into the pan, add drained marinade and approx. 1/8 litre water and braise the meat for 10-15 minutes. Turn in between. Prepare rice in boiling salted water according to package instructions. Wash the coriander, shake dry and chop coarsely except for a little to garnish.
3
Heat the oil in a pan or wok and fry the meat in it in 2 portions. Put back into the pan, add drained marinade and approx. 1/8 litre water and braise the meat for 10-15 minutes. Turn in between. Prepare rice in boiling salted water according to package instructions. Wash the coriander, shake dry and chop coarsely except for a little to garnish. Fold the coriander into the goulash and serve with the rice. Garnish with coriander leaves
4
Waiting time approx. 12 hours