Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. ginger, grated
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 tbsp. tamarind paste
- 1 tbsp. palm sugar
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 cups water
- 2 red chilies, sliced
- 1 green chili, sliced
- 1 tomato, chopped
- 1 cup chopped green beans
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped bell peppers
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the onion, garlic, ginger, lemongrass, and kaffir lime leaves. Cook for 2-3 minutes until fragrant.
4. Add the tamarind paste, palm sugar, fish sauce, soy sauce, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally.
6. Add the red chilies, green chili, tomato, green beans, carrots, potatoes, and bell peppers. Simmer for another 30 minutes until the vegetables are tender.
7. Remove the lemongrass and kaffir lime leaves. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the pork, low heat for simmering the stew.
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 19g
Carbohydrates: 16g
Protein: 28g
Sodium: 810mg
Sugar: 7g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add more or less chili depending on your spice preference.
- Use different vegetables such as eggplant, squash, or cabbage.
- Use different herbs such as basil or mint.
Tips and Tricks:
- Browning the pork before simmering adds flavor to the stew.
- Bruising the lemongrass helps release its flavor.
- Adjust the seasoning to your taste by adding more salt, sugar, or chili.
Storage Instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in a bowl with a side of steamed rice.
Garnishes:
Chopped cilantro or sliced red chilies.
Pairings:
Steamed rice or crusty bread.
Suggested Side Dishes:
Steamed vegetables or a simple salad.
Troubleshooting Advice:
If the stew is too thick, add more water. If it's too thin, let it simmer for a bit longer to reduce the liquid.
Food Safety Advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food History:
Rica-rica is a spicy Indonesian dish that originated from the Manado region in North Sulawesi. It's typically made with chicken or fish and flavored with a mix of spices and chili.
Flavor Profiles:
Spicy, savory, and slightly sour.
Serving Suggestions:
Serve the stew hot with a side of steamed rice or crusty bread.
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Region: Indonesian