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Babi pangang (indonesian grilled pork)
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Grilled, Indonesian, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | MARINADE | | 1
| lbs | Pork, marbled | | 2
| tbsp | Ginger, ground | | 1
| | Garlic clove | | 1
| | Onion | | 3
| tbsp | Ketjap manis | | | Pepper | | | Salt | | | Lemon juice | | | SAUCE | | 1
| cup | Stock | | 2
| tbsp | Sugar | | 1
| tbsp | Sherry | | 1
| tbsp | Oil | | 70
| grams | Tomato puree | | 1/2
| tbsp | Gourmet powder (ve-tsin) | | 1
| | Onion, small | | 1
| | Garlic clove |
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Procedures:
| 1 | Preparation of the meat: make a mixture of all the above mentioned ingredients and rub the meat with it. | | 2 | Brown it in a frying pan with either butter or oil. | | 3 | Basting the meat regularly. | | 4 | Simmer for 10-15 minutes. | | 5 | Drain the meat and put under a hot grill for a few minutes until glazed. | | 6 | Keep warm. | | 7 | Sauce preparation: cut the onion in fine rings or slices and fry them together with the finely cut garlic in oil or margarine. | | 8 | When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder. | | 9 | Simmer for 5 minutes while stirring the sauce continuously. | | 10 | Add water of necessary. | | 11 | How to serve: pour the hot sauce over the warm sliced meat and garnish it with chopped vegetable pickle and shrimp crackers. | | 12 | Eat it with rice or mei (noodles). | | 13 | --- per jen kuipe |
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