Summary

Ingredients

• 4 pork schnitzel, cut into thin strips (alternatively approx. 600 g pork fillet)
• 500 g paprika (s), colored, pitted, rouhly chopped
• 2 onion (s), halved, cut into rings
• 2 onion (s), eighthed
• 5 clove (s) garlic, sliced
• 5 chilli pepper (s), hot, roughly cut
• 5 chilli pepper (s), mild, roughly cut
• 2 teaspoons sambal oelek
• 2 teaspoons, heaped chilli flakes
• 125 ml vegetable stock
• 100 ml soy sauce
• 1 teaspoon spice mix (Asia spice mix)
• salt
• pepper from the grinder
• 6 tablespoon oil (rapeseed oil)
• 250 g rice (lon rain)
• curry powder

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Instructions

1. Season the strips of meat with salt, pepper and Asian seasoning mixture and leave to stand for about 30 minutes.
2. In the meantime, mix the peppers with the onions, garlic, the hot and mild chilli peppers, the chilli flakes, sambal oelek, the vegetable stock and the soy sauce. Stir everything more often and let it steep a little too.
3. Heat the oil in a large wok and fry the meat in it for about 5 minutes. Reduce the heat and add the vegetable mixture along with the stock. Cook over medium heat, stirring occasionally, for about 20 minutes.
4. Put the rice on top about 10 minutes before the end of the cooking time and cook until cooked. Then drain and season with as much curry powder as required until the rice has a nice curry note.
5. Now put the rice on plates, spread the meat and vegetables on top and serve immediately.