Babi pangang

Make the marinade: chop the onion. Halve the lemon and press 1 half out. Peel and grate the ginger. Slice the garlic. Cut the bone of the meat.

In a bowl, mix the chopped onion, the lemon juice, the grated ginger and garlic with the oil, the 5 spice and the soy sauce.

Add the meat and scoop. Leave to marinate in the refrigerator for 2 hours covered.

Put the meat with the marinade in a pan, add the salt and so much water that the meat is 2 cm below.

Bring to the boil and simmer for 30 minutes with the lid on the pan over low heat. Allow the meat to cool in the moisture. This takes about 2 hours.

Chop the remaining onion and garlic. Heat the oil in a pan and fry the onion and garlic for 2 minutes on low heat, without coloring them.

Add the tomato paste and fruit for 2 minutes. Squeeze out the other half of the lemon. Add the lemon juice, ginger powder, ketchup, chili sauce, vinegar and sugar.

Add the water and bring to the boil. Leave to simmer for 10 minutes on low heat. Stir frequently. Strain the sauce and put it back in the pan.

Stir in the cornstarch with the cold water and add to the sauce. Cook for 1 more minute. Remove the pan from the heat.

Remove the meat from the pan and pat dry with kitchen paper. Put the flour on a plate and roll the meat through it.

Heat the oil to 180 ° C and deep-fry the meat in approx. 30 seconds. golden brown.

Drain on kitchen paper and cut into strips of ½ cm. Serve with the sauce.