Babi Panggang

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Fill a pan with sufficient hot water to cover the meat

Step 2

Add the sugar, star anise, pepper corns, light & dark soy sauce, shao xing, ve-tsin and salt and the meat to the pan.

Step 3

Bring to boil and let simmer for a minimum of 1.5 hours

Step 4

Put all the sauce ingredients in a blender and blend until smooth

Step 5

Heat a sauce pin with the butter and a bit of sunflower oil

Step 6

When the butter is hot, add the sauce from the blender to the pan

Step 7

Cook it for 5-10 minutes or so until you get a thickened paste

Step 8

Add the flower and bake for another minute or so

Step 9

Increase the heat and add step by step 1 litre of water and whisk until smooth and bring to the boil

Step 10

add the sugar, ve-tsin, salt, tomato paste and vinegar and bring to the boil

Step 11

Mix the cornstarch with some water and add to the sauce (step by step as you might not need all of it to get the right thickness) and set it apart (Can be reheated when needed)

Step 12

Remove the meat from the pan and let it cool

Step 13

When cooled, cut the meet in slices of about 1.5cm thick

Step 14

Deep fry the slices at about 180 degrees for about 3 minutes, turning halfway

Step 15

When ready, cut the meet into small strips

Step 16

Put Atjar Tjampoer at the bottom of the dish

Step 17

Place the strips of meat on top (multiple layers) and cover generously with the warm sauce