Babi Masak Tomat with a Chinese Twist

Ingredients

In this Chinese-inspired adaptation of Babi Masak Tomat, we incorporate Chinese spices and cooking techniques to enhance the flavors. The addition of soy sauce and the use of stir-frying instead of simmering gives the dish a distinct Chinese twist. The result is a sweet and tangy tomato pork dish that combines the best of both Indonesian and Chinese cuisines. We alse have the original recipe for Babi masak tomat, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tablespoons tomato sauce 2 tablespoons tomato sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced pork and stir-fry until browned and cooked through. Remove from the wok and set aside.
3. 3.
   In the same wok, add the onion and garlic. Stir-fry until fragrant and slightly softened.
4. 4.
   Add the bell peppers and continue to stir-fry for another 2-3 minutes until they are slightly tender.
5. 5.
   Return the cooked pork to the wok and mix well with the vegetables.
6. 6.
   In a small bowl, combine the tomato sauce, soy sauce, oyster sauce, sugar, and a pinch of salt and pepper. Mix well.
7. 7.
   Pour the sauce mixture over the pork and vegetables. Stir-fry for another 2 minutes until everything is well coated.
8. 8.
   Add the dissolved cornstarch to the wok and stir well to thicken the sauce.
9. 9.
   Adjust the seasoning with salt and pepper if needed.
10. 10.
    Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Pork shoulder — For tender and juicy pork, slice the meat thinly against the grain.
• Tomato sauce — Use a good quality tomato sauce for the best flavor.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Oyster sauce — If you have a shellfish allergy, you can substitute oyster sauce with hoisin sauce for a similar flavor.

Tips & Tricks

• Marinate the pork in the Chinese spice blend for at least 30 minutes to enhance the flavors.
• Adjust the sweetness and tanginess of the dish by adding more or less sugar and tomato sauce according to your taste preference.
• For a spicier version, add a few slices of red chili or a dash of chili sauce.
• Garnish with chopped green onions or cilantro for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Sweet and Tangy Chinese-style Tomato Pork with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Presentation advice

Arrange the colorful stir-fried pork and vegetables on a serving platter, garnish with fresh herbs, and serve with steamed rice in individual bowls for an appealing presentation.