The Chinese cuisine, all inspiration. Babi Pangang was once conceived on the cutting board of Chinese and Indian culture. First let the pork meat marinate in the herbs and then bake well. The special sweet and sour sauce completes the taste.
- 250 g snow peas.
- 250 g mushrooms.
- 500 g pork chops.
- 350 g of rice.
- Conimex wok oil.
- Cook the rice according to the preparation method on the package.
- Cut the pork into strips.
- Mix the marinade mix with 3 tablespoons wok oil and marinate the meat strips for about 5 to 10 minutes.
- Clean the snow peas and mushrooms and cut them into pieces.
- Stir fry the snow peas and mushrooms in 1 tablespoon wok oil for about 4 minutes.
- Stir-fry the meat strips in another pan, adding wok oil, if needed.
- Put 300 ml of water and the sauce mix in a saucepan, bringing to a boil while stirring and heat for a few minutes until it has the desired thickness.
- Serve the meat on a dish. Pour the warm sauce over this and serve the rice and vegetables separately.
- Serve Babi Pangang with Atjar Tjampoer from Conimex.
- Ajam Pangang: replace the pork with chicken fillet.