Portions: Preperation time: 30 min Tested: Storage/Preperation Catagories: Far East
Ingredients
600.0g   Fillet of Pork (Tenderloin), 0.5   cabbage, 2.0ts   Djahe (Ginger), 1.0ts   Garlicpowder, 1.0ts   Laospowder (Leugkuas or Galangal), 1.0ts   Onion powder, 2.0tbsp   Kecap manis,    Pepper,    salt, 60.0g   Dark brown sugar, 2.0tbsp   ketjap manis, 60.0ml   White Vinegar, 60.0ml   Chicken Stock, 2.0ts   Tomato paste, 3.0ts   corn flour, 2.0cm   fresh ginger,shredded 1.0small   small onion,diced 1.0ts   sambal oelek or fresj chilii pepper, 2.0tbsp   oil,

Directions:

o	Clean the filet of pork.
o	Mix the Djahe, garlicpowder, laospowder, onion powder, ketjap manis and salt and peper.
o	Spread over the fillet, and leave for 1 hour.
o	Roast the fillet in the oven at 220°C for 30 min, until tender
o	Sauce: Soften the onion in the oil. And mix the remaining ingredients and add to the onions.
o	Slowly boil for 5 min until the sauce thickens. If needed it can be watered down with water or pineapple juice.
o	Place sliced meat and place on bed of finely shredded cabbage. Pour sauce over meant. And serve with rice.

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