Cooking time: 45 minutes
+ at least 1 hour marinating
750 g [1,65 lb] pork fillet
3-4 garlic cloves
4 cm [1 3/4 inch] fresh ginger or galanga root
3 tablespoons soy sauce
1/2 ts sambal uelek *salt
Freshly ground white pepper
3-4 tablespoons of coconut oil
5 tablespoons ketjap manis (sweet soy sauce)
* Available on the shelves for Asian sauces and spices.
 Pat the meat dry with kitchen paper. Cut it into 1 cm / 2/5 inch thick slices across the meat fibers. Clean the shallots, divide them in two lengthwise and cut into thin slices. Peel the garlic and crush it. Peel the ginger or galanga root and grate it fine. Mix the shallots, garlic, ginger, soy sauce, sambal uelek and a little salt and pepper in a bowl. Put the meat slices in the mixture and turn them to cover them well. Cover the bowl and allow the meat to marinate for at least 1 hour.
 Heat the oil in a wok or large frying pan on high heat and fry the marinated meat for 5-10 minutes until it is browned on both sides. Lower the heat and add ketjap manis and 1 dl water. Put on lid and let the meat simmer at low heat for about 20 minutes until it’s tender. Stir occasionally. Serve with boiled rice and cucumber salad **
** Slada Ketimun – Cucumber Salad
Cooking time: 10 minutes
1 large cucumber
1 bunch of thin spring onion or 4-5 large spring onions
3 tablespoons rice vinegar or light wine vinegar
1 teaspoon of sugar
1/2 ts samba! Uelek *
 Peel the cucumber and split it into lengtwise. Scrape the seeds out with a teaspoon. Cut the cucumber into cubes and place them in a bowl. Peel and clean the spring onions and cut them into thin slices obliquely. Mix spring onion and cucumber.
 Mix vinegar, sugar, a pinch of salt and sambal uelek into a bowl. Pour dressing over the cucumber and spring onions and mix well. The cucumber salad can be served for all types of dishes.