Babi Pangang - cooking recipe

Ingredients

500 g boneless pork chops, cut in small pieces
6 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons water
2 teaspoons hoisin sauce
3 tablespoons ketjap manis (sweet soy sauce)
1/2 teaspoon sambal oelek
1 bouillon cube
1 garlic clove, minced
350 g indonesian pickled vegetables (atjar tjampoer)

Preparation

Brown the pork in some olive oil.
Mix all the other ingredients together in a bowl, except for the atjar tjampoer.
When the meat is brown on all sides, add the sauce mixture and simmer until meat is well done.
Add the atjar tjampoer, and simmer for 2 minutes.
Thicken sauce with cornstarch, mixed with a little bit of cold water.
Serve over white rice.