Indonesian Fillet Pan with Chicory
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork fillet (s)
- 1 tablespoon flour, rice flour (normal flour is also possible)
- 50 g coconut fat
- 4 onion (s), finely diced
- 1 red pepper (s), cut into diamonds
- 1 green pepper (s), cut into diamonds
- 250 g tomato (s), eihthed
- 500 g chicory, cut into strips
- 0.5 teaspoon ½ curry powder
- 0.5 teaspoon ½ ginger
- 1 teaspoon sambal oelek
- 1 pinch (s) caraway seeds
- 2 tablespoon soy sauce, sweet
- 2 tablespoon soy sauce, dark
- 0.5 teaspoon ½ salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into thin slices and fry in the fat until light yellow. Add the finely chopped onion and fry briefly. Add peppers, tomatoes and chicory and let simmer while stirring. Add the remaining ingredients, season to taste and serve hot.
- Rice is served with it.
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