Kumar’s Babi Ketjap Hamburger
Spread half of the Babi Ketjap Paste on the pork neck and cook with the sous-vide technique at 72 °C for 12 hours. Alternatively cook in the oven at 80 °C for 8 hours.
Let the meat cool and shred the pork with two forks.
Mix with the remaining liquid, remaining Ketjap Paste and the tomato ketchup. This mix goes well with pulled pork. Serve warm.
Finely chop the cabbage and marinade with oil, vinegar and caraway.
Finely chop the tomatoes and onions.
Prepare the buns accordingly.
To serve: Arrange the burger with the above mentioned ingredients.