Chinese pork babi pangang XL

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Chinese pork babi pangang XL
 
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Makes: 30-35 portions
Prep time:
Cook time:
Total time:
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Ingredients
Marinate
  • 3.5 kg pork loin
  • 500 gr sweet soy sauce
  • 200 gr tomato puree
  • 300 gr tomato ketchup
  • 150 gr honey
  • 90 gr lemon juice
Sauce
  • 1.5 kg onions
  • 400 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 1.6 kg white cabbage
  • 35 gr ground coriander
  • 35 gr ground ginger
  • 35 gr chinese five spice
  • 280 gr tomato puree
  • 300 gr sweet soy sauce
  • 600 gr tomato ketchup
  • 50 gr brown sugar
  • 500 gr green peas
Extra
  • 2.5 kg rice
  • 330 gr prawn crackers
Instructions
Preparation
  1. For the marinate, mix the sweet soy sauce, tomato ketchup, honey and lemon juice. Cut the meat into 1 cm cubes and allow to marinade for a couple of hours or overnight.
  2. Dice the onion and chop the garlic and ginger. They can be mixed one cut.
  3. Dice the carrot and shred the cabbage.
  4. Defrost the green peas.
  5. Remove the meat from the marinade but reserve it.
Cooking
  1. Cook the onion, the garlic and ginger in some oil until soft. Add the carrot and cabbage to the pan and cook until softened.
  2. Add the ground coriander, ground ginger, brown sugar and Chinese five spice and cook for a minute until fragrant. Add the tomato puree, the reserved marinade, the sweet soy sauce and tomato ketchup to make the sauce. Allow the vegetables to simmer together until cooked, about 15 min.
  3. Add the green peas and cook for a minute in the sauce to warm them through. Taste the sauce and correct the seasoning if needed.
  4. Meanwhile, stir fry the pork in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  5. Meanwhile, cook the rice in plenty of boiling and lightly salted water. Drain when cooked and keep warm.
  6. Serve the sauce with the meat, the cooked rice and prawn crackers.
Stuff to know
This will make 35 portions.
The precise proportions of the sauce and spices depend on personal taste.
If the sauce is too thin, mix some corn starch and cold water and stir it into the sauce, which will thicken when it comes back to the boil.
Make sure you use the sweet soy sauce (kecap manis) rather than the salty one.

Variations
Use some dry sherry or Chinese rice wine to make the sauce.
Add some diced bell pepper.

 

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