[CH] New Recipe...bout time!
 (dirvin@bc.sympatico.ca)
Tue, 27 Oct 1998 19:50:32 -0800
Tonight we had a small pork loin, about 1 1/2 lbs done Indonesian, I
took a recipe from Claibourne and modified it somewhat!(like always)
1 pork loin, boneless, trimmed of most fat about 1-2 lbs
2 tbls peanut oil
2 tbls minced garlic, FRESH not that jarred crap
2 tbls minced fresh ginger root
2 minced jalapenos
1 tbls Calvins chile powder...go more, was not hot enuf
2 tbls Ketjap Manis(indonesian soy sauce, use dark soy & add sugar)
1/4 cup chopped onion, very finely chopped
2 tsp hot Asian bean paste, your choice, whatever you got
1/4 cup coconut milk
Put oil in a good sized heavy pot, and get it hot...sear the pork roast
all over for as long as it takes to get it good and brown all over.
While the pork is browning, sprinkle it with freshly ground black
pepper, and a little salt on all sides as you turn it..this should take
about 15 minutes. Combine the minced onion, the garlic & ginger and the
hot paste in a blender or small food processor, and spin it really well,
until well combined and finely minced, or mushed!
After removing the meat, add this to the pan, and cook for about ten
minutes. Return the meat to the pan, and add the Ketjup Manis and the
coconut milk to the mixture..cover and cook over low heat for about 1
hour. If the mixture is too wet still, add 2 tbls corn starch and 1 tbls
water mixed to this to thicken...remove the met, slice, and serve with
the gravy...very very good, make it as hotter as you wish! Served
this with a garlic potato dish that I devised...had about 1 1/2 cups of
garlic mashed potato left over, so added 1/4 minced onion two jalapenos,
minced, seeded, salt & pepper to taste, one egg, and enuf flour to make
it all hang together, add half cup grated mozzerella,put in an oven
dish, place in hot 375F oven for about an hour or less, serve with the
gravy from the meat! Got lazy then and did frozed peas!
Cheers, Doug in BC Cheers to you too, Joy!!!!!