Lutung Kamatis

It’s my mom’s secret recipe that everyone goes crazy over when she cooks it.  And the funny thing is, she doesn’t eat porky pig 😛 oink oink. but she cooks this dish so freaking good, it’s amazing.  And till this day I’m still trying to perfect it like my mom does.

Ingredients:

4 fatty pork chops, you can cut them up or leave them as chops, your choice

1 whole brown onion, sliced

4 garlic cloves minced

1 package of mushrooms, diced in quarters

1 red bell pepper, sliced thinly

1 russett potato cut in quarters

4 tablespoons of vegetable oil

1/4 cup of soy sauce

2 lemons ( fresh )

dash of fish sauce

Large pan

saracha ( to taste ) this is optional, my mom never used it, but I love hot food, so I put it in to give it a kick 🙂

Prep.

First deep fry the potatoes until golden brown, then set aside on a paper towel.  Get your pan very hot and pour in the vegetable oil.  Toss in the oil, garlic and onion and cook for 1 minute then remove and place in a seperate bowl. 

Next cook the mushrooms and bell peppers together for about 3 minutes, then set aside in another bowl.

Next, put in the pork and quickly toss so both sides cook for about 2 minutes.  Next, squeeze the lemons directly over the pork, then pour in the can of tomato paste in the middle, 1/4 cup soy sauce and stir throughly.  Make sure the pork is covered in the sauce very well.  Put the heat on medium-high and let it cook for about 10 minutes covered.  If you like it saucey…add a little water in the sauce.

After your 10 minutes are up, put in the potatoes, bell peppers and mushrooms into the pot and fold gently so you don’t break the potatoes and splash a little fish sauce and saracha over the stew for extra flavoring.  Let that cook on medium low for about 5 minutes covered, then taste the sauce to see if it needs a little more lemon or saracha.  You can add more to it if you like it more tangy or spicy.  

Once that is done, you can turn it off and then add the onion and garlic into the stew and fold gently and cover and let it rest.  

This dish is always tastier the next day, once all the seasonings settle into the meat and veggies.  But you can serve it that day, wait for about 5 minutes then serve with steamed white rice…

Happy Eatting!

Don’t forget to pair this delicious meal with a ice cold manhattan up.

Ibmao

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