Babi Pangang - Meest Iconische Chinese restaurant gerecht-Most iconic Dutch Chinese restaurant dish

= English version below =

*Recept (2 personen):
tl = theelepel
el = eetlepel

*Bouillon voor Babi Pangang:
Water - 2,5 liter
Gember - 15 gr
Ui- 40 gr
Lente-ui - 1 stuk (+/- 20 gr)
Knoflook - 3 tenen
Steranijs - 2 stuks
Lichte sojasaus - 3 el
Donkere sojasaus - 2 el
Kippenbouillonpoeder - 2 tl
Zout - 2 tl
Suiker - 1 tl
5 spice poeder - 2 tl
Witte peper - 1/4 tl
Varkensnek - 1 kg

*Babi Pangangsaus:

Ui - 100 gr
Verse gember - 50 gr
Verse knoflook - 8 tenen
Stem gember - 5 stuks
Tomatenpuree - 140 gr
Suiker - 100 gr
Zout - 1 el
Kippenbouillonpoeder - 1 el
Witte peper - 1/2 tl
Sambal Oelek - 1 el
Boter - 15 gr
Verse citroensap - 60 ml
Witte azijn - 60 ml
Bloem - 3 el
Water - 700 ml
Maïzena-mix - 2 tl Maizena + 5 el water

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*Recipe (2 persons):
tsp = teaspoon
tbsp = tablespoon

*Stock for Babi Pangang:
Water - 2.5 liters
Ginger - 15 gr
Onion - 40 gr
Scallions - 1 piece (+/- 20 gr)
Garlic - 3 cloves
Star anise - 2 pieces
Light soy sauce - 3 tbsp
Dark soy sauce - 2 tbsp
Chicken stock powder - 2 tsp
Salt - 2 tsp
Sugar - 1 tsp
5 spice powder - 2 tsp
White pepper - 1/4 tsp
Pork shoulder - 1 kg

*Babi Pangang sauce:
Onion - 100 gr
Fresh ginger - 50 gr
Fresh garlic - 8 cloves
Stem ginger - 5 pieces
Tomato paste - 140 gr
Sugar - 100 gr
Salt - 1 tbsp
Chicken stock powder - 1 tbsp
White pepper - 1/2 tsp
Sambal Oelek - 1 tbsp
Butter - 15 gr
Fresh lemon juice - 60 ml
White vinegar - 60 ml
Flour - 3 tbsp
Water - 700 ml
Cornstarch mix - 2 tsp Cornstarch + 5 tbsp water