Babi Pangang

This is an oven roasted filet of pork main dish of Chinese origin. Can be served as a main course with plain white rice or as part of a RIJSTTAFEL.

2 pound filet of pork

1/2 pound white cabbage

Marinade:

3 tsp Djahe powder

2 tsp garlic powder

1 1/2 tsp laos powder

2 tsp onion powder

4 tbsp. Ketjap manis

1/2 tsp pepper

1/2 tsp salt

Sauce:

1 cup dark brown sugar

2 tbsp. Ketjap

1/2 cup white wine vinegar

1/2 cup chicken stock

4 tbsp. Tomato paste

1/4 cup corn flour

2 inch shredded fresh ginger

1 large onion

1 tsp sambal oelek

4 tbsp. Vegetable oil

Clean the filet of pork.

Mix all the marinade ingredients together and spread over all sides of the filet.

Leave for a minimum period of 6 hours in the refrigerator. (the longer the better)

Preheat the oven to 375 F.

Place the filet on a baking rack in a frying pan and put this in the oven for about 30 minutes until the meat is tender.

Sauce:

Heat the oil in a heavy frying pan

Dice the onion and add to the oil.

When they are softened, mix the remaining ingredients with the onions.

Boil the mixture for 5 minutes until the sauce thickens.

If needed, the sauce can be watered down with some water or pineapple juice.

Cabbage:

Finely shred the cabbage.

Serving:

Slice meat and place on cabbage.

Pour sauce over meat and serve with plain boiled rice.