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Asian recipes

Babi pangang

30 minutes

Babi pangang

By Maranda Engelbrecht

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus marinating

Cooking Time 30 minutes

Ingredients

1 kg pork fillets
½ white cabbage, finely shredded, for serving
white basmati rice, for serving

For the marinade

2 T grated ginger
2 cloves garlic, crushed
1 small onion, finely chopped
2 T ketjap manis or thick sweet soy sauce
sea salt and freshly ground black pepper, to taste

For the satay sauce

2 T tomato purée
4/5 cup water
1 x 2 cm piece fresh ginger, grated
1 T sambal oelek or chilli paste
1 T sugar
5 pieces preserved ginger (retain the syrup)
1/5 cup white vinegar
2 t cornflour

Method

Combine all the marinade ingredients and spread over the pork fillets. Marinate for 2 to 3 hours.

Grill on the barbecue or roast at 180 degrees C for 20 to 30 minutes, turning occasionally. Slice.

To make the satay sauce: Add the tomato purée to the water and simmer with the grated ginger, sambal oelek or chilli paste and sugar for a few minutes.

Add the chopped preserved ginger, vinegar and 60ml (4T) ginger syrup from the jar. Mix the cornflour with 15ml (1T) cold water and add to the sauce. Simmer for another 2 to 3 minutes.

To serve: Arrange the sliced pork on a bed of shredded cabbage. Pour over the sauce and serve with the white basmati rice.

Discover more Asian-inspired recipes here.

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Baked salmon and tomato pie

Caramelised shallots in tomato broth

Fried green tomato and halloumi tapas

Green tomato salad with anchovy and sesame dressing

Spiced beef patties with bulgur pilau

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Cucumber-and-tomato salad

Chevin tarts with tomato and thyme caramel

Tian of grilled brinjal, tomato and buffalo mozzarella

Babi pangang

Babi pangang

Ingredients

Method