Java Pork Recipe
Ingredients
| Onions - 2 medium-sized | ||
| Celery stick | 1 | |
| Orange peel - 1 strip | ||
| Butter - as required | ||
| Sparerib pork chops or steaks - 4 | ||
| Cornflour | 15 Milliliter (Curry powder ¬- 5 ml (1 level teaspoon)) | |
| Chicken stock cube - 1 | ||
| Lemon juice | 30 Milliliter (Curry powder ¬- 5 ml (1 level teaspoon)) | |
| Cream | 30 Milliliter (Curry powder ¬- 5 ml (1 level teaspoon)) | |
Directions
GETTING READY
1) Remove the skin off the onions and slice.
2) Wash the celery and slice. Keep aside.
3) Fine chop the orange peel and place aside.
4) In a bowl, dissolve cornflour and stock cube in 250 ml (1/2 pint) of boiling water.
MAKING
5) In a large frying-pan, melt the butter.
6) Add the chops to brown quickly and remove from pan.
7) Add onion, celery, orange peel and curry powder into the pan to fry until the onion is golden brown.
8) Stir in the cornflour mixture and 125 ml (1/4 pint) of milk.
9) Bring the liquid to a boil and add the meat.
10) Cover with a lid and simmer until the meat is tender (about 1/2 hour).
11) Adjust seasoning of salt and pepper, as per taste and stir in the lemon juice and cream.
SERVING
12) Serve the preparation on top or on side of ribbon noodles.
TIPS
To freeze, arrange the meat in a foil dish, cover with sauce and add a lid. Label, chill and freeze to store for up to 2 months.
To use, thaw in the refrigerator or at room temperature. Loosen the lid and heat in a moderate oven for 1/2 hour. Heat from frozen for about 50 minutes.
1) Remove the skin off the onions and slice.
2) Wash the celery and slice. Keep aside.
3) Fine chop the orange peel and place aside.
4) In a bowl, dissolve cornflour and stock cube in 250 ml (1/2 pint) of boiling water.
MAKING
5) In a large frying-pan, melt the butter.
6) Add the chops to brown quickly and remove from pan.
7) Add onion, celery, orange peel and curry powder into the pan to fry until the onion is golden brown.
8) Stir in the cornflour mixture and 125 ml (1/4 pint) of milk.
9) Bring the liquid to a boil and add the meat.
10) Cover with a lid and simmer until the meat is tender (about 1/2 hour).
11) Adjust seasoning of salt and pepper, as per taste and stir in the lemon juice and cream.
SERVING
12) Serve the preparation on top or on side of ribbon noodles.
TIPS
To freeze, arrange the meat in a foil dish, cover with sauce and add a lid. Label, chill and freeze to store for up to 2 months.
To use, thaw in the refrigerator or at room temperature. Loosen the lid and heat in a moderate oven for 1/2 hour. Heat from frozen for about 50 minutes.
Chef
