Pork In Red Sauce Recipe

Summary

Cooking Time45 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
MethodMain Ingredient

Ingredients

 Lean boneless pork loin/Lean boneless pork shoulder1 Pound, diced
 Fresh red chilies8 , halved lengthwise and seeded, parboiled for 8 minutes and drained (Hot Variety)
 Garlic4 Clove (20 gm), chopped
 Onions2 , chopped
 Laos5 (Galanga Root)
 Chopped lemon grass1 Tablespoon
 Trassi1⁄2 Teaspoon, crumbled (Indonesian Dry Shrimp Paste)
 Tamarind pulp/Jelly1 Teaspoon (Asem)
 Salt To Taste
 Lard/Vegetable oil4 Tablespoon
 Thick santen1 Cup (16 tbs) (Coconut Milk)

Nutrition Facts

Serving size

Calories 822 Calories from Fat 495

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 26.7 g133.5%

Trans Fat 0 g

Cholesterol 162.3 mg

Sodium 458.1 mg19.1%

Total Carbohydrates 30 g9.9%

Dietary Fiber 6.1 g24.4%

Sugars 9.7 g

Protein 53 g105.8%

Vitamin A 8% Vitamin C 120.5%

Calcium 9.9% Iron 18.8%

*Based on a 2000 Calorie diet

Directions

In a mortar, pound the drained peppers together with the garlic, onions, laos, sereh, trassi and asem until a smooth paste is formed.
Season with salt to taste.
Heat the lard or oil in a saucepan and saute the pungent paste for five minutes over medium heat, stirring occasionally.
Add the meat and brown it on all sides.
Add the santen and simmer, stirring all the time, for 15 to 20 minutes or until the sauce thickens and the meat is tender.
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