Puerto Rican Chinese Satrica

Ingredients

In the original Slovenian Satrica, the dish typically consists of pork cooked with sauerkraut and various spices. In this adaptation to Puerto Rican Chinese cuisine, we replace the sauerkraut with a colorful mix of bell peppers and onions, and incorporate Chinese spices and cooking techniques to create a fusion of flavors. We alse have the original recipe for Satrica, so you can check it out.

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, and a pinch of salt and pepper. Mix well.
2. 2.
   Add the sliced pork to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated pork to the skillet and stir-fry for 3-4 minutes, or until cooked through. Remove the pork from the skillet and set aside.
5. 5.
   In the same skillet, add the bell peppers, onion, garlic, ginger, and Chinese five-spice powder. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.
6. 6.
   Return the cooked pork to the skillet and pour in the remaining marinade. Stir-fry for an additional 2 minutes, or until the sauce has thickened.
7. 7.
   Serve the Puerto Rican Chinese Satrica over cooked rice.

Treat your ingredients with care...

• Pork tenderloin — For tender and juicy pork, make sure to slice the tenderloin thinly against the grain.
• Chinese five-spice powder — This aromatic spice blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Adjust the amount according to your preference for the flavors.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or red pepper flakes to the marinade.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet during the final minutes of cooking.
• Feel free to customize the vegetable selection by adding other favorites such as snap peas or mushrooms.
• Serve the Puerto Rican Chinese Satrica with a side of steamed bok choy for a nutritious and vibrant meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Garnish the Puerto Rican Chinese Satrica with chopped green onions and sesame seeds for an added touch of freshness and texture. Serve it hot over a bed of fluffy white rice to soak up the delicious sauce.

Presentation advice

Arrange the colorful bell peppers and tender pork slices on a serving platter, allowing the vibrant hues to shine through. Drizzle the sauce over the dish and sprinkle with sesame seeds for an attractive finishing touch.