Spiced Pork (Babi Rica)

Cuisine, July/August 1979

1 hour — 6 Servings

Ingredients

1	cup	shallots (minced)
1⁄4	cup	fresh red chili peppers (seeded and minced)
4	clove	garlic (minced)
1		piece fresh gingerroot (about 2 inches long - pared and minced)
3	tablespoon	vegetable oil
2	pound	boneless pork loin (cut into 1-1/2 inch cubes)
3		stalks fresh lemongrass (lightly pounded)
4		citrus leaves
1	cup	water
1⁄4	cup	lime juice
1	tablespoon	dried basil leaves
1		red chili flower (see instructions below)

Instructions

Grind shallots, peppers, garlic and gingerroot in mortar with pestle to a paste. Heat oil in wok or 10-inch skillet; add paste. Stir-fry over low heat until paste turns dark reddish brown and solids separate from oil, about 10 minutes.

Stir pork, lemongrass and citrus leaves into paste; stir-fry over low heat 5 minutes.

Stir 1 cup of water and the lime juice into pork mixture. Simmer uncovered over low heat, adding water as needed to maintain liquid level, 30 minutes. Stir in basil; simmer until pork is tender, about 10 minutes. Remove and discard lemongrass and citrus leaves.

Garnish with red chili flower.

Notes

How to make a red chili flower:

Cut fresh red chili lengthwise into quarters starting 1 inch from stem end (4 petals). Cut each petal lengthwise in half (8 petals). Remove and discard seeds. Place pepper in bowl of ice water until petals curl, about 3 hours.