Page 122 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2 tablespoons sambal oelek

5 tablespoons fish sauce

2 tablespoons sugar for marinade + 1 cup for cooking

1¼ lb (600 g) boneless pork ribs or loin, cut into large, bite-size pieces

1 cup (250 ml) cold water

1 Soak the sliced onions in 1 ½ cups of warm water along with the salt in a large
bowl. Toss thoroughly and allow to sit for about 3 minutes, then rinse the onions under
cold water and drain.

2 Return the onions to the bowl, adding the remaining ½ cup of warm water, lime
juice, white pepper, sambal oelek, fish sauce, 2 tablespoons of sugar, and the pork
chunks. Mix until the pork is thoroughly coated and all the ingredients have dissolved.

3 Caramelize 1 cup of the sugar over medium high heat, starting with a cold wok or
pot. The sugar should caramelize in 4 to 7 minutes depending on the heat used. Once
the sugar begins to melt, gently shake the wok or pot to redistribute the sugar as evenly

as possible.

4 Once the sugar has turned a beautiful golden caramel color, carefully add the
marinated pork and onion mixture. Take care to protect yourself from any splattering
caramel because if it hits bare skin it is very painful. Using a wooden spatula, stir the
pork and caramel vigorously, making sure to scrape the bottom of the wok or pot.
Parts of the caramel will harden when the pork mixture is added due to the difference

in temperature. However, once the pork has come up to temperature, the caramel will
begin to melt again.

5 Add the cup of cold water bit by bit, mixing it slowly into the simmering pork.
Lower heat to medium and simmer for 30 to 40 minutes, stirring occasionally. The
pork is done once the liquid has reduced to a thick, syrupy consistency. Serve
immediately with steamed rice.