Babi pangang

Babi pangang

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  • 8
  • Easy
  • Dairy free
  • 10 minutes, plus marinating
  • 30 minutes
  • Lourensford Viognier 2006


  • 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

Cooking Instructions

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.

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