KETCHUP PORK
INGREDIENTS:
1 kg. or 2.2lbs Pork
12 Shallot Cloves
5 Garlic Cloves
1 Nutmeg (coarsely crushed)
2 Salam Leaves
1 Segment of Ginger, as big as your thumb and cut into several pieces.
6 Pieces of Lime Leaf, roughly torn
2 Stalks of Lemongrass
Enough Sweet Soy Sauce to add color and taste
Granulated Sugar (according to taste)
Salt to Taste
Pepper to Taste
Cooking Oil for Frying
250 ml. or 1 cup Water (you can add more or less)
HOW TO MAKE:
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Wash the pork thoroughly, cut into cubes or according to your taste.
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Puree, using a mortar & pestle or blender, the shallots, garlic and ginger.
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Heat oil in a frying pan over medium heat (so the onions don't burn quickly)
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Add the ground spices, stir until fragrant, then add nutmeg, lime leaves lemongrass and salam leaves. Stir until cooked and fragrant.
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Add water, stir in the spices, then add soy sauce, sugar, pepper and salt. Stir again and adjust the taste.
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If it tastes right add the chopped pork. Stir until evenly mixed with the spices. Reduce the heat on the stove (don't make it too low). Cover the pan (I use a pan lid (hehehee).
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Occasionally, open the lid of the pan and stir so the spices and meat cook evenly and check for taste.
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Cook until the water becomes thick/exhausted (I say "delicious"). Removeand the say sauce pork is ready to be eaten with warm white rice...Yummy
COOKING TIPS:
Common in Asian cooking is the practice to first frying the spices. This brings out the intensity of the flavors. Use only enough oil to prevent the spices from sticking and the oil will acquire some of the spiciness.
Salam leaves are a frequent ingredient in Indonesian cooking, however, difficult to source in the U.S. Salam leaves add a background flavor. Indian bay leaf can be used as a substitute, however, European bay leaf is a completely different flavor and is not a good substitute.
Sweet soy sauce in another favorite ingredient to Indonesian cooking and is available in most Asian grocery stores. To make your own use regular soy sauce with an equal amount of brown sugar. 1 1/3 of each is a good amount. Boil the ingredients in a small sauce pan until reduced to cup as this sauce is thick. You can also experiment by adding garlic, ginger, star anis and clove.