Babi Pangang
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs |
| Total Time | 5 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices pork neck, boneless
For the marinade:
- 1 medium onion (s), finely chopped
- 1 tablespoon ginger root, finely chopped
- 1 clove garlic, chopped
- 3 tablespoon peanut oil
- 4 tablespoon ketjap manis
- 1 teaspoon lemon juice
- salt and pepper
For the sauce:
- 4 tablespoon peanut oil
- 3 tablespoon palm sugar
- 1 small onion (s), chopped
- 1 clove garlic, finely chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon ketchup
- 1 tablespoon tomato paste
- 2 tablespoon chili sauce
- 2 dl water
- Coriander green, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the marinade well. Place the meat in a bowl and cover with the marinade. Cover with aluminum foil and leave to marinate for 2-3 hours.
- Put the meat with the marinade in a saucepan, cover with water and simmer uncovered over a low heat for 1-1.5 hours until the liquid has largely evaporated.
- Then let the meat cool, cut into strips and fry in peanut oil in a hot wok. Sprinkle on the palm sugar and let it caramelize. Add the onion and garlic and deglaze with the vinegar. Add the ketchup, tomato paste, chilli sauce and water and reduce a little. Sprinkle with coriander and serve with rice.
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