Indonesian Pork Stew Recipes

BABI CHIN INDONESIAN BRAISED PORK RECIPE

Steps:

• Cut the shallots in half and then peel and then slice into half-moon shapes approximately 2mm thick.
• Peel and mash your garlic into a puree.
• Cut your pork into 3-4cm cubes.
• Place a wok over a medium-high heat and toast the coriander seeds until they become fragrant (approximately 2 minutes).
• Grind the seeds in a pestle and mortar and then add 2 tablespoons of water continue to grind to form a coarse paste.
• Return the wok to the heat and when it is hot add the oil.
• Add the oil and stir fry the shallots for 2-3 minutes.
• Throw in the garlic and coriander paste and stir fry for a further minute.
• Pour in the soy sauce and the hoisin sauce and stir to combine.
• Add the pork belly and stir to coat
• Stir in the brown sugar, salt, cinnamon and cloves.
• Pour over the water and bring back to a boil and then reduce the temperature to a medium simmer.
• Cook for an hour uncovered until the sauce has reduced to a thick and glossy coating for the pork.

ANNA FRIEL'S BALINESE PORK STEW

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• To make the paste, peel and finely slice the fresh turmeric, then scrub and finely slice the galangal. Place in a dry frying pan for a few minutes, or until they start to release their oils, then turn the heat off.
• Peel and finely slice the shallots and garlic, then deseed and roughly chop all the chillies. Slice the nuts.
• Crush the peppercorns in a pestle and mortar, add all the other paste ingredients and a big pinch of sea salt, then bash and muddle everything together - work in batches, if you need to. Freeze half for another day.
• Reserving 2 tablespoons of the remaining paste for later, place the rest in a large roasting tray. Add the meat and massage in all those lovely flavours. Drizzle with olive oil, then cover with a sheet of wet greaseproof paper and a layer of tin foil.
• Cook in the oven for 2 hours, or until beautifully browned and gnarly, shaking the tray halfway and removing the greaseproof and foil for the final 30 minutes.
• Chop the Chinese long beans into 7cm chunks (if using), halve the squash across the middle, then roughly shred the cabbage. Remove the meat tray from the oven and place over a medium heat on the hob. Stir in the veg, lime leaves, reserved paste and coconut milk, and gently mix together.
• Bring to the boil, then simmer for 10 to 15 minutes, or until the veg are tender. Season to perfection.
• Meanwhile, cook the rice according to the packet instructions, and prepare the sambal.
• Peel the shallots and finely slice with the chillies and lime leaves. Bash the lemongrass, remove and discard the outer layer, then finely slice. Mix it all in a small bowl with the lime juice and a drizzle of coconut oil, then season to perfection.
• Dish up the rice and curry, and serve the sambal on the side, with lime wedges for squeezing over.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.