Mix the Pangang composition and the Ketjap benteng.
Marinate the pork slices in this mix. Vacuum seal the marinated meat and let it rest for 12 hours.
Cook it sous-vide on 100% steam for 90 minutes at 85 ºC. Grill the cooked meat at 160 ºC to the desired colour.
Present the meat in a serving dish and pour the Classic Pangang sauce over it.
Mix the Classic Pangang sauce half and half with Classic Sweet & sour sauce – art.no. 140003 for an original variation.