Indonesian Babi Kecap (Pork Cooked In Soya Sauce)

• 1 1/4 lbs pork fillets or 1 1/4 lbs pork legs
• 1 tablespoon clear soya sauce
• 2 tablespoons plain flour
• 1/2 teaspoon powdered ginger
• 4 ounces button mushrooms
• 4 cloves garlic
• 1 slice gingerroot, about 1 inch across and 1/4 inch thick
• 3 tablespoons dark soya sauce
• pepper or 1 pinch chili powder
• 2 tablespoons boiled water
• 2 tablespoons medium-dry sherry or 2 tablespoons rice wine (optional)
• 2 teaspoons lemon juice
• 6 tablespoons oil or 6 tablespoons pork fat

1. Cut the pork into small cubes.
2. Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
3. Repeat the process for the remaining half of the meat.
4. The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
5. Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
6. In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
7. Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
8. Just before serving, add the sherry or rice wine and the lemon juice.
9. Serve hot.

pork, clear soya sauce, flour, powdered ginger, button mushrooms, garlic, gingerroot, dark soya sauce, pepper, water, sherry, lemon juice, oil

Taken from www.food.com/recipe/indonesian-babi-kecap-pork-cooked-in-soya-sauce-90790 (may not work)