Crock Pot Indonesian Beef Or Pork Recipes

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

Steps:

• Put the beef in the slow cooker.
• In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• Puree until smooth, then pour over the beef.
• Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• The beef will be tender and the sauce will be dark brown.
• Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• Stir in the sugar and season with salt to taste.
• Serve over steamed rice.

CROCK POT INDONESIAN STYLE COUNTRY RIBS

Steps:

• Place ribs in the bottom of the crock pot.
• Separate onion into rings and place on top of pork.
• In a small bowl, mix together ketjap manis, pineapple juice, lime juice, ketchup, brown sugar, ginger, turmeric, and cayenne pepper until blended.
• Pour mixture over pork and onions.
• Cover crock pot and cook on low for 6-8 hours or on high for 3-4 hours or until pork is tender and cooked through.
• Serve pork with rice (if desired), garnished with slices of hot chiles.
• Serving suggestion: for my dinner, I also took some sliced crimini mushrooms and snow peas (about 2 cups each), and stir-fried those with some hot chilies until they were partly cooked, then added a ladle of the sauce from the crock and allowed it to thicken onto the veggies until the veggies were crisp tender; I served the veggies also with chunks of fresh pineapple on the side.

INDONESIAN PORK ROAST WITH PEANUT SAUCE

Steps:

• In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
• Stir till dissolved.
• Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
• Cover and refrigerate until the next day, turning several times.
• Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
• Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
• To serve, let meat stand for 10 minutes.
• Meanwhile, prepare Peanut Sauce.
• Cut meat across the grain into thin slanting slices.
• Serve with sauce.
• Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
• Cook over medium-low heat, stirring, until mixture boils and thickens.
• Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
• Serve hot.
• If made ahead, cover and refrigerate for up to 2 days.
• To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.