Pork with king oyster mushrooms

Be celeng base manis

Cuisine Bali
Servings 4 pax


  • 800 g porc tenderloin
  • 3 pcs Sjalot
  • 7 clove Knoflook
  • 2 pcs Bosui
  • 6 cm Gember
  • 4 pcs lombok chili pepper
  • 3 tblsp arachide olie
  • 1 tblsp Tamarinde
  • 4 tblsp Ketjap Manis
  • 2 tblsp ketjap asin
  • 2 pcs rawit
  • 0,5 tsp black pepper coarsely ground
  • 2 pcs Limoen
  • 500 ml Chicken stock
  • 100 g oyster mushrooms


  • Cut the meat into cubes of 2 cm. Peel and chop the shallot and garlic. Cut the spring onion into thin oval rings. Peel the ginger and cut into wafer-thin slices. Cut the lombok in half lengthwise, remove the seeds and seed lists and cut very small.
  • Heat the oil in a frying pan. Fry the shallots and the garlic, about 2 minutes to light brown. Add the meat and the ginger and brown over medium heat.
  • Dissolve the tamarind in 2 tablespoons of water. Do this with the meat and then the 2 types of soy sauce, the rawits and pepper. Bake for about 1 minute.
  • Squeeze out the lime and add to the meat. Stir well and add half of the chicken broth. Simmer for 1 hour. Continue to supplement with the broth.
  • Cut the oyster mushrooms into long thin strips and let them warm up in the sauce for the last 3 minutes.
  • Grate the lime zest. Then cut the white away and cut the lime between the fleece. Then cut the lime wedges into triangles.
  • Remove the rawits from the sauce. Serve the meat and make up with half rings of spring onions, lime triangles and lime zest.
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