Indonesian Braised Pork
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork
cut into bite-sized pieces |
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
sweet red bell peppers
crushed |
|
| 4 | cloves |
cloves
minced |
*
|
| 1 | tablespoon |
lime juice
|
|
| ⅔ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork
cut into bite-sized pieces |
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
sweet red bell peppers
crushed |
|
| 4 | cloves |
cloves
minced |
*
|
| 15 | ml |
lime juice
|
|
| 158 | ml |
soy sauce, tamari
|
|
| 45 | ml |
brown sugar
|
|
Directions
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.
Add lime juice, soy sauce and brown sugar.
Reduce heat and simmer for about 15 to 20 minutes.
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.
