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Recipe Babi Pangang Meat: 1.5 kilos of pork neck plenty of water 100 grams of sugar 3 tablespoons of salt 1 tablespoon of ve-tsin 50 ml of rice wine 2 tablespoons of dark Chinese soy sauce 50 ml of light Chinese soy sauce 3 pieces of star anise black peppercorns oil for frying Sauce: 1 red onion 5 cloves of garlic half a stalk of celery 100 grams of fresh ginger 100 ml of pineapple juice 4 balls of stem ginger with syrup juice of half a lemon 1 tablespoon of sambal oelek 50 grams of butter dash of oil 2 tablespoons of flour 1 liter of water 1 can of tomato puree (140 grams) 150 ml of yellow vinegar 200 grams of sugar 1 tablespoon of salt 1 teaspoon of ve-tsin 4 tablespoons of potato starch 1 jar of atjar tjampoer