This is a Indonesian main dish of Chinese origin. Can be eaten as a main course with plain white rice. If used as a side dish, reduce amounts accordingly.
PS. It’s essential that you also prepare the special sauce with this recipe.
- 500 gr. Fillet of Pork (Tenderlion)
- Half a White Cabbage
- 2 teaspoons Djahe (Ginger)
- 1 teaspoon Garlicpowder
- 1 teaspoon Laospowder
- 1 teaspoon Onion powder
- 2 tablespoons Ketjap Manis
- Pepper & Salt to taste
Clean the fillet of pork. Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
Roast fillet in oven at 220 centigrade for about 30 min. until tender.
Sauce: See my recipes for Babi Panggang sauce on the sauce page.
Serving: Slice meat and place on bed of finely shredded cabbage. Pour sauce over meat. Serve with plain boiled rice.