recipes@decwrl.UUCP (09/05/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PORK-BRAISE-1 M "21 May 86" 1986 .RZ "INDONESIAN BRAISED PORK" "Pork with lime and hot peppers" This recipe was originally based on one I found in a paperback cookbook. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from people who normally don't like hot food. .IH "Serves 6\-8" .IG "4 lbs" "pork," "2 kg" cut into small bite-size pieces .IG "1" "onion," chopped .IG "2 Tbsp" "crushed red peppers" "30 ml" .IG "4" "garlic cloves," minced .IG "1 Tbsp" "lime juice" "15 ml" .IG "2/3 cup" "soy sauce" "175 ml" .IG "3 Tbsp" "brown sugar" "40 g" .PH .SK 1 Fry pork, onion, red peppers, and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well browned. .SK 2 Add lime juice, soy sauce, and brown sugar. .SK 3 Reduce heat and simmer for about 15 to 20 minutes. .SK 4 Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time. .SH RATING .I Difficulty: easy. .I Time: 15 minutes preparation, 40 minutes cooking. .I Precision: no need to measure. .WR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem The best government is no government at all.