Babi Pangang

This Babi Pangang has been prepared to ensure the dish is both healthy and delicious. I use lean pork (Beter Leven 2 stars), which I marinate first, then roast, and finally let simmer for hours in a homemade sweet and sour sauce. The spiced rice is packed with fresh, crunchy vegetables.

Babi Pangang

Pork neck (Beter Leven 2 stars), carrot, pak choi, peas, bean sprouts, white onion, spring onion, garlic, lemon, orange, fresh ginger, lemongrass, ginger, cinnamon, cumin seeds, coriander seeds, cloves, turmeric, star anise, Szechuan pepper, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, stem ginger, tomato puree, cornflour, palm sugar, sugar, white wine vinegar, pepper and salt, sunflower oil.

Allergens: soja, sulfiet.

Microwave

Heat the Babi Pangang and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the Babi Pangang and the rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy141,57 kcal

Protein7,37 g

Fat4,09 g

of which saturated1,39 g

Carbohydrates17,83 g

Dietary fibre1,51 g

Salt0,45 g

Average weight: 540 g

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