We use this sauce for Babi Pangang, for example, but it is also very tasty with roasted pork belly.
2 cm fresh ginger in 4 coarse pieces
1 small can of tomato paste
1 tsp sambal
1 tbsp sugar
approx. 200 ml chicken stock
4 tbsp vinegar
4 tbsp ginger syrup
about 1 tbsp cornflour
add some salt to taste
Put the stock with the tomato paste, coarsely chopped fresh ginger, sambal and sugar in a saucepan, bring to the boil and let it simmer for a few minutes.
Add the vinegar and ginger syrup and remove the ginger.
Mix the cornflour with some water and add it.
Let this steep for a few more minutes and pour the sauce over the meat or reserve separately.
We use a copper saucepan for better heat distribution.