AgileMJOLNIR
Über Member
This is a delicious Indonesian dish I came across recently that I had never cooked so I went for it! Nice and spicy with great flavor, a little sweetness and oh those delicious Makrut lime leaves
A little on the fatty side as you’d imagine but filling so you can feed 4-6 people with this recipe with some rice or other side. The best part is its a one-pot recipe so give your dishwasher a break!
INGREDIENTS
FOR THE SAMBAL PASTE
5 banana shallots
3 candlenuts or macadamia nuts
3 red bird’s eye chillies, roughly chopped
4 cloves garlic, peeled and smashed
5cm (2 inches) ginger, roughly chopped
½ tsp ground turmeric
FOR THE STEW
2 tbsp rapeseed (canola) oil
700g (1 ½ lbs) pork belly, cut into 5cm (2 inch chunks) Or pork chops if you want leaner
2 makrut lime leaves
1 tbsp medium hot sauce (your choice)
6 tbsp kecap manis
1 tbsp tamarind concentrate (see page 00) or shop bought
1 tbsp lemon juice
1 tsp palm sugar or light brown sugar
GARNISH
2 red spur chillies, thinly sliced to garnish
2 Green Onions whole or sliced
METHOD
1. Get out that blender and toss in the shallots, candlenuts/macadamia nuts, chillies, garlic, ginger and ground turmeric and blend to a smooth paste. Add in a little water if needed to help things blend and give you a nice paste consistency. Set aside.
2. Now heat a Dutch oven or other large high sided frying pan that has a lid over medium high heat and add the oil. When the oil is hot, add the pork belly pieces and brown the meat on all sides, about 5 minutes. Don’t overcrowd your meat and brown in 2 or 3 batches if needed. You want to build caramelization not steam your meat!
3. Add your Pork back to the pan. Then add the prepared sambal paste and stir well to combine. Cook for another 3 minutes to cook out the rawness of the sambal and those wonderful aromatics begin to fill your kitchen.
4. Now add enough water to cover the meat and bring to a simmer over a high heat. Stir in the sugar, reduce heat to medium, cover and then simmer for 30 minutes.
5. After 30 minutes remove the lid and stir in the kecap manis, tamarind concentrate and bring back to a boil. Leave the lid off at this point.
Reduce the heat to low and simmer, stirring occasionally for 30 minutes or until the pork is fall apart tender.
6.To finish, stir in the lemon juice and continue cooking until you have a thick sauce that clings to the meat. Garnish with your sliced Red Spur Chilis and Green Onion. Serve immediately as it is or with white rice.
Source
A little on the fatty side as you’d imagine but filling so you can feed 4-6 people with this recipe with some rice or other side. The best part is its a one-pot recipe so give your dishwasher a break!INGREDIENTS
FOR THE SAMBAL PASTE
5 banana shallots
3 candlenuts or macadamia nuts
3 red bird’s eye chillies, roughly chopped
4 cloves garlic, peeled and smashed
5cm (2 inches) ginger, roughly chopped
½ tsp ground turmeric
FOR THE STEW
2 tbsp rapeseed (canola) oil
700g (1 ½ lbs) pork belly, cut into 5cm (2 inch chunks) Or pork chops if you want leaner
2 makrut lime leaves
1 tbsp medium hot sauce (your choice)
6 tbsp kecap manis
1 tbsp tamarind concentrate (see page 00) or shop bought
1 tbsp lemon juice
1 tsp palm sugar or light brown sugar
GARNISH
2 red spur chillies, thinly sliced to garnish
2 Green Onions whole or sliced
METHOD
1. Get out that blender and toss in the shallots, candlenuts/macadamia nuts, chillies, garlic, ginger and ground turmeric and blend to a smooth paste. Add in a little water if needed to help things blend and give you a nice paste consistency. Set aside.
2. Now heat a Dutch oven or other large high sided frying pan that has a lid over medium high heat and add the oil. When the oil is hot, add the pork belly pieces and brown the meat on all sides, about 5 minutes. Don’t overcrowd your meat and brown in 2 or 3 batches if needed. You want to build caramelization not steam your meat!
3. Add your Pork back to the pan. Then add the prepared sambal paste and stir well to combine. Cook for another 3 minutes to cook out the rawness of the sambal and those wonderful aromatics begin to fill your kitchen.
4. Now add enough water to cover the meat and bring to a simmer over a high heat. Stir in the sugar, reduce heat to medium, cover and then simmer for 30 minutes.
5. After 30 minutes remove the lid and stir in the kecap manis, tamarind concentrate and bring back to a boil. Leave the lid off at this point.
Reduce the heat to low and simmer, stirring occasionally for 30 minutes or until the pork is fall apart tender.
6.To finish, stir in the lemon juice and continue cooking until you have a thick sauce that clings to the meat. Garnish with your sliced Red Spur Chilis and Green Onion. Serve immediately as it is or with white rice.
Source
