Pork, leek and bean sprouts Surinam-style

Surinaams varkensvlees met prei en taugé

450 grams / 1 lb pork steak
5 tbsp extra virgin olive oil
2 cloves garlic
3 tsp ginger root, grated or slivered
5 tbsp ketjap manis (sweet)
2 tbsp sherry
175 grams / 6 oz fresh bean sprouts
salt & pepper
1 tbsp cornstarch

Slice the pork into thin strips. In a bowl, mix 2 tablespoons ketjap manis, sherry and cornstarch. Mix in the pork strips and set aside for 20 minutes to marinade.

Cut the leek slantwise into thin rings. Put in a colander and rinse and drain well. Rinse and drain the beansprouts as well.

Take the meat from the marinade and pat the pieces dry with absorbent paper.

Heat half of the oil and quickly fry the pork slices for two minutes. Take from the pan and put on a plate. Sprinkle with salt and pepper.

Add the remainder of the oil to the frying pan and fry the leek for one minute. Add the bean sprouts and ginger and fry for one minute more.

Add the pork slices, the remainder of the ketjap, mix well and serve when thoroughly hot.

Serve with brown rice.