105 g Pangang composition
150 g Ketjap benteng
1 bucket of Classic Pangang sauce
3 kg Pork blade (in slices)
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.