Hot and Sour Pork (Babi Asam Pedas)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 teaspoon salt 2 teaspoons white malt vinegar 1 pound lean pork fillet, cut into 3/4-inch cubes
4 shallots or 1 onion 2 cloves garlic 1 1-inch piece ginger
3 candlenuts or raw macadamia nuts (optional) 2 large red chiles, seeded and chopped, or 1-1/2 teaspoons cayenne 1/2 cup sunflower or olive oil, divided
6 tablespoons water, divided 3 tablespoons white malt vinegar 1 tablespoon sugar
1 6-ounce can bamboo shoots, drained and rinsed salt to taste 3 tablespoons chopped mint or basil



1 Rub the salt and vinegar into the pork pieces and leave for 30 minutes.
2 To make the sauce, put the shallots or onion, garlic, ginger, candlenuts or macadamia nuts, if desired, and chiles into a blender. Add 2 tablespoons of the oil and 2 tablespoons of the water, and blend into a smooth paste.
3 Heat the remaining oil in a wok or frying pan and fry the pieces of pork in batches for 4-5 minutes each time. Remove with a slotted spoon.
4 Discard the oil, except for about 2 tablespoons. Reheat this and fry the paste from the blender, stirring continuously for 3 minutes. Add the vinegar and sugar, stir, then add the remaining water, bamboo shoots, and pork. Simmer for 2 minutes. Taste, and add salt, if necessary. Stir again for another minute, add the mint or basil, and stir again. Serve immediately with rice or boiled new potatoes.

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