Remove the stems of 3 portobellos and slice them in 4 mm slices.
Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise, salt and a laurel leaf
Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm.
Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil
Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce, 1,5 tbsp soy sauce, 2 tbsp ketchup and a splash of water and boil softly.Finally add 1/2 tsp five-spice and keep warm
Drain the portobello slices then dust them with 50g Maizena corn starch, using 2 hands to cover them well.
Heat a splash of arachide oil in a big frying pan and fry the mushrooms crispy in the hot oil. Drain on kitchen paper
Start plating with the carrot and cabbage salad, then add the crispy portobello slices and the sauce. Finish with coriander leaves
Serve rice on the side
(Here the original recipe by Jeroen Meus in Flemish)
PS For the classical meat version: bring 300ml water to the boil, with 2 minced cloves of garlic, 3 star anise, 1 tsp ginger powder, 1 tbsp brown sugar, 3 tbsp ketjap manis, 1 tsp sambal and 2 tbsp rice wine
Add 2 porc chops from the shoulder, softly boil for 10 mins, kill the heat and leave the meat to cool in the marinade.
Dry the meat with kitchen paper and fry crisp in plenty of oil, about 2-3 mins per side. Serve in thin slices
Start plating with the carrot and cabbage salad, then add the crispy meat and the sauce. Finish with coriander leaves
