Gastronomixs

Babi pangang made from pork neck

Babi pangang is a roasted cut of pork with Oriental herbs and spices. 

Creation by Wesley Vierhoven, student at Cas Spijkers Academie, Twente, the Netherlands.

Babi pangang made from pork neck

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Ingredients

500

g

pork neck

2

cloves

garlic

4

g

salt

4

g

pepper

1

g

nutmeg

10

g

laos

7

g

ginger root

20

g

palm sugar

2

pieces

kemiri nuts

40

g

neutral oil

Preparation method

  • Grind the laos, ginger root, sugar, garlic and kemiri nuts into a fine paste.
  • Mix all the ingredients apart from the pork neck.
  • Rub the mixture into the pork neck and leave to marinate overnight.
  • Remove the marinade from the pork neck.
  • Heat the oven to 225°C.
  • Place the pork neck on a rack in the oven with a tray underneath to catch the drippings.
  • Roast the pork neck for 35 minutes, turning regularly.

Serving suggestions

  • Serve as a classic dish with sweet & sour tomato sauce.
  • With a refreshing noodle salad.

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