|
12
9
1-1/4
7
2
1
------
2
3
1/3
1/4
3/4
------
1-1/2
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oz
oz
#
oz
cl
---
T
T
t
t
c
---
T
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Pork, lean
Tomatoes
Opo Gourd (1)
Onion
Garlic
Bay Leaf
-- Sauce
Vinegar (2)
Fish Sauce (3)
Salt
Pepper, black
Water
---------
Oil
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Prep - (20 min)
- Cut PORK into chunks about 1 inches on a side and 1/2 inch
thick, or as desired.
- Scald TOMATOES one minute in boiling water. Quench in cold
water, peel and and cut into chunks of size similar to the Pork.
- Peel OPO and slice about 3/8 inch thick and cut into chunks of
similar size to the Pork.
- Quarter ONION lengthwise and slice thin crosswise.
- Crush GARLIC and chop small.
- Mix all Sauce items.
Run - (55 min)
- In a wok or spacious sauté pan, heat Oil over fairly
high heat. Stir in Garlic, Bay Leaf and Pork.
Fry stirring until pork has completely lost its raw color.
- Stir in Onions and Tomatoes. Fry stirring until the
tomatoes are very soft and nearly all liquid has evaporated.
- Stir in all Sauce items and bring to a simmer. Cover and simmer until
Pork is tender, about 30 minutes. Adjust liquid as needed.
- Stir in Opo and simmer until tender (about 10 minutes. It is
done when it is translucent all the way through.
- Serve hot with plenty of steamed Jasmine rice.
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