Babi Panggang

500g pork, cut into strips
1⁄4 cup ketjap manis
1 piece fresh ginger, grated
2 cloves garlic, mashed
2 onions, chopped
juice of 1 lemon
1⁄4 cup tomato purée
1⁄4 cup sherry
1 tbsp sugar
200g beef stock

Combine pork, ketjap manis, ginger, 1 clove of garlic, 1 onion, 1⁄2 of the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and fry the pork strips with the marinade. Add half a cup of water and simmer for 20 minutes. Transfer the pork to a baking tray and put a few minutes under the broiler until glazed. Meanwhile, prepare in the sauce; fry the remaining onion for a few minutes; add stock, sugar, tomato purée, remaining lemon juice and remaining garlic and simmer for 10 minutes; add the sherry. Serve the sauce with the pork.

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