Indonesian Babi Kecap (pork Cooked in Soya Sauce)
- Ready In:
- 1 1⁄4 lbs pork fillets or 1 1/4 lbs pork legs
- 1 tablespoon clear soya sauce
- 2 tablespoons plain flour
- 1⁄2 teaspoon powdered ginger
- 4 ounces button mushrooms
- 4 cloves garlic
- 1 slice gingerroot, about 1 inch across and 1/4 inch thick
- 3 tablespoons dark soya sauce
- pepper or 1 pinch chili powder
- 2 tablespoons boiled water
- 2 tablespoons medium-dry sherry or 2 tablespoons rice wine (optional)
- 2 teaspoons lemon juice
- 6 tablespoons oil or 6 tablespoons pork fat
- Cut the pork into small cubes.
- Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
- Repeat the process for the remaining half of the meat.
- The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
- Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
- In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
- Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
- Just before serving, add the sherry or rice wine and the lemon juice.
- Serve hot.
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