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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the onion but keep one slice aside for the sauce. | 2. In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well. | 3. Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours. | 4. Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan. | 5. Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well). | 6. Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don’t brown them. | 7. Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well. | 8. Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes. | 9. Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken. | 10. Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4	lbs	boneless	3284.0127	664.7858	107.2294	21.4096
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1			15.2	3.5492	0.418	0.038
ginger	1	inch		1.6	0.3554	0.0364	0.015
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
five spice powder	2	teaspoons		-	-	-	-
ketjap manis	4	tablespoons		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt	1	teaspoon	divided	-	-	-	-
canola oil				-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil	2	teaspoons		351.69599999999997	0.0	0.0	40.8
onion	1	slice		15.2	3.5492	0.418	0.038
garlic clove	1		minced	8.94	1.9836	0.3816	0.03
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
ketchup	3	tablespoons		-	-	-	-
chili sauce	3	tablespoons	sweet	47.0925	10.13	1.2797	0.1536
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
white vinegar	1 1/2	1/2		64.26	0.1428	0.0	0.0
brown sugar	4	tablespoons		136.8	35.3124	0.0432	0.0
salt	1/4	teaspoon		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.