Ingredients
- —135 g lean pork
- —1 tsp ginger powder
- —1 tsp garlic powder
- —2 tbsp sugar-free tamari
- —1 tsp lemon juice
- —60 g onion
- —1.5 dl fat-free meat broth
- —65 g tomato paste
- —1 tbsp dried onion flakes
- —0.5 tsp garlic-pepper seasoning
- —150 g white cabbage
- —50 g red bell pepper
- —1 pinch ground ginger (djahé)
- —1 tsp turmeric
- —pepper to taste
- —herbal salt to taste
- —100 g cooked brown rice
Instructions
Mix ginger powder, garlic powder, tamari, and lemon juice to create a marinade.
Briefly marinate the pork.
Cook the pork gently until golden brown and fully done.
Slice the pork into strips.
Sauté the onion briefly with a splash of water.
Add the pork to the sautéed onion.
Heat the broth with tomato paste, onion flakes, and garlic-pepper seasoning until it forms a smooth sauce.
Combine the sauce with the pork and let it warm through gently.
Mix the blanched white cabbage with bell pepper, onion flakes, ground ginger, turmeric, pepper, and herbal salt.
Plate the fresh vegetable mix, place the pork on top, and drizzle with the sauce.
Serve with the cooked brown rice.
Serving Tip
This Babi Pangang is warm, savory, and carefully crafted, featuring gentle spices and a fresh contrast of crunchy vegetables. A calm, Metabolic-proof take on a classic, perfect for a wholesome dinner. Serve warm for the best experience, with the fresh vegetable mix providing a balanced counterpoint.
Storage Tip
Once cooled, store in a sealed container in the refrigerator for up to one day.