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Spiced Pork (Babi Rica)

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1 hour — 6 Servings Print RecipeEmail Recipe

Ingredients

1cupshallots (minced)
1⁄4cupfresh red chili peppers (seeded and minced)
4clovegarlic (minced)
1 piece fresh gingerroot (about 2 inches long - pared and minced)
3tablespoonvegetable oil
2poundboneless pork loin (cut into 1-1/2 inch cubes)
3 stalks fresh lemongrass (lightly pounded)
4 citrus leaves
1cupwater
1⁄4cuplime juice
1tablespoondried 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.

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