Bakmina - Tuesday 20 July 2020

      Sweet and sour Babi Pangang sauce

      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.

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