Babi Pangang with Atjar Tjampur

Ingredients for 4 servings:

• 500 g bacon, belly bacon
• 4 garlic
• 2 tsp ginger, freshly grated
• 3 tbsp spice mix (Ketjap Manis)
• ½ lemon(s), the juice
• 2 tbsp oil
• 125 ml vegetable stock
• 6 tbsp tomato paste
• 2 onions
• 1 tbsp sugar
• 4 tbsp vinegar
• 2 cl sherry
• salt and pepper
• 2 carrots
• 1 onion(s)
• white cabbage
• Cauliflower
• 1 jar soy sprouts
• 2 cups vinegar (sherry vinegar)
• 1 tbsp sugar
• 2 tbsp honey
• 2 tbsp turmeric
• salt and pepper
• 2 cup(s) rice, as a side dish

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 2 hours 20 minutes

Twice-roasted sweet and sour pork with blanched vegetables

Prepare the Atjar Tjampur the day before. Dice the carrots. Dice as many bell peppers as there are carrots. Do the same with the cauliflower. Put everything in a bowl. Cut the white cabbage into strips in about the same amount and add it. Then add the chopped onion and the (drained) bean sprouts to the bowl. Bring a large pot of water to a boil. Add the vegetables from the bowl to the boiling water. Let it cook for about 2 to 5 minutes. Meanwhile, add cold water to the bowl. Then add the cooked vegetables from the pot to the cold water (blanch). Immediately place them in a sieve and rinse with cold water. Now add the vinegar, sugar, honey, and turmeric to the empty bowl. Mix everything well and season with salt and pepper. Then add the vegetables and mix well. It’s best to let it steep for 24 hours, stirring occasionally. For the Babi Pangang, cut the pork belly into chunks (approx. 2 x 2 x 2 cm) and place them in a bowl. Add the squeezed garlic cloves, ginger, ketjap manis, lemon juice, oil, salt, and pepper. Mix everything well and marinate for about 1 hour. Place the meat and marinade in a hot pot. Then, cover and simmer over low heat for about 50 minutes, stirring occasionally. Meanwhile, prepare the sauce. Finely chop the onions and set aside. Bring the vegetable stock to a boil and remove from the heat. Add the sherry, vinegar, sugar, and tomato paste to the stock and stir to combine. Wait until the pork belly is cooked. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). When the pork belly is cooked, transfer it completely to an ovenproof dish. Add the rice. Place the pork belly on the second rack from the top of the oven. Grill for about 18 minutes, checking frequently. Stir occasionally. Sauté the onions until translucent and add the sauce. Simmer for about 5 minutes. When the noodles are crispy, remove the bowl from the oven and add the sauce. Stir and serve immediately.