Braised Roast Pork and Salted Fish

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe

 

Ingredients:

12 oz roast pork, cut into 1/2-inch thickness
5 oz salted fish, cut into small pieces and deep-fried
3 shallots, sliced
4 garlic cloves, lightly bruised
1-inch piece ginger, peeled and sliced
10-15 red chiles
1/2 tsp salt
3 Tbsp soy sauce
3 Tbsp kecap manis/Chinese dark soy sauce
1 cup water
1/4 cup cooking oil, more for deep frying salted fish

Instructions:

Heat cooking oil in a wok over medium heat. Add chiles, shallot, garlic and ginger. Cook for a couple of minutes till fragrant. Add salt.

Toss in salted fish and roast pork. Stir-fry for another minute. Season with soy sauce and kecap manis. Mix well.

Remove the dish from wok into a clay pot or small stock pot. Add water and braise over low heat for 15 minutes. Remove from heat and serve warm with rice.

Serves 4.

Adapted from recipe by indochinekitchen.com