Summary

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

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Instructions

1. Combine all marinade ingredients. Place pork neck slices in a bowl and cover with marinade. Cover with aluminum foil and refrigerate for 2 to 3 hours.
2. Transfer meat and marinade to a saucepan, add water to cover, and simmer uncovered over low heat for 1 to 1.5 hours until most of the liquid has evaporated and pork reaches 63°C (145°F) internally.
3. Let the pork cool for 10 minutes, then cut into strips.
4. Heat peanut oil in a wok over high heat. Add pork strips and fry for 2 to 3 minutes until lightly browned.
5. Sprinkle palm sugar over the pork and cook for 2 minutes, stirring occasionally, until the sugar caramelizes.
6. Add onion and garlic and stir-fry for 1 minute until fragrant.
7. Pour vinegar into the wok to deglaze, scraping up any browned bits. Add ketchup, tomato paste, chilli sauce, and water. Stir well and simmer over medium heat for 3 to 5 minutes, until the sauce reduces slightly.
8. Sprinkle with coriander and serve over rice.