Allergens
Sulfiet
SojaBabi Pangang
This Babi Pangang is made to be both healthy and delicious. I use lean pork (better living 2 stars), which I first marinate, 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 shoulder, carrot, pak choi, peas, bean sprouts, white onion, spring onion, garlic, lemon, orange, fresh ginger, lemongrass, ginger, cinnamon, cumin seeds, coriander seeds, clove, turmeric, star anise, Szechuan pepper, basmati rice, brown rice, gluten-free ketjap manis [soy], sambal badjak [sulphites], stem ginger, tomato purée, cornflour, palm sugar, sugar, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: soja, sulfiet.
MicrowaveMarleen's choice
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 min
Preheat the Babi Pangang and the rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
