Babi Panggang
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork
- 1 onion (s), chopped
- 8 tablespoon soy sauce, kecap manis (sweet)
- 2 tablespoon sugar, brown
- 2 cloves garlic, finely chopped (to taste)
- 6 tablespoon oil
- 2 lemon (s), juice it
- 3 teaspoons tomato paste or a little ketchup, 1 glass mung bean seedlings, drained
- salt and pepper
- Ginger root, peeled / finely chopped (if you like it)
Print Recipe
Pin Recipe Instructions
- Cut the meat into goulash-sized cubes. Mix all ingredients except for the mung bean sprouts and the meat to make the marinade. Let the meat steep in the marinade for at least 30 minutes (longer is better; also good: overnight in the refrigerator!)
- Brush a baking sheet with fat (oil or margarine; diet variant: use non-stick aluminum foil), place the drained mung bean sprouts on it; then bake the meat including the marinade and then bake at approx. 180 ° -200 ° degrees on the middle rack (top-bottom heat) (approx. 1-1 1/2 hours) in between times.
- Rice goes well with it. Instead of / or in addition to the mung bean seedlings, you can also use bamboo shoots, carrot sticks, broccoli, mushrooms, mu-err, etc. But then (e.g. with mu-err or mushrooms, please do not cook from the beginning so that there are no clumps) Also tastes good with turkey or beef, then keep an eye on the cooking time.
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