Pork Fisherman Batamog

Rating: 2.27 / 5.00 (11 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Sambal cream:

Palm Mark:

Curried rice:


For the sambal sauce: Chop the onion finely. Press the garlic clove through the press. Heat the olive oil and sauté the onion and garlic. Add the tomatoes, sauté a little bit and mash them. Add the sambal badjak, coriander and cumin, season with salt and cook for about ten minutes.

In the meantime, cut the meat into medallions (3 per person). Season them lightly with salt and generously with pepper. Heat the butter in a frying pan. Sauté the medallions briefly but heartily on all sides. Immediately put them into a baking dish and roast them in the oven at 180 °C for ten minutes.

Add the heavy cream to the sambal sauce, simmer a little bit on low heat so that the cream thickens a little bit (maybe help it with a little bit of corn starch).

Arrange three pork medallions per person on curry rice (so that the long grain rice is covered with the medallions), cover the medallions with palm paste, top with the sambal cream, bake briefly and bring to the table on the spot.

Palm paste preparation: crush the palm hearts, stir with coconut milk to a mushy consistency, season vigorously with Parmesan cheese, salt and freshly ground pepper.

Curry rice preparation: remove the skin from the onion and chop finely. Heat the butter in a frying pan. Sauté the onion and curry powder together in it until it smells good. Then add the long grain rice and fry briefly.

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