English (UK)
English (UK)
Gado Gado with crispy belly steak
With Hela Satésaus light spicy as a flavor enhancer
for 4 persons
Ingredients
250 g Hela Satésauce light spicy
1.5 kg belly pork (500 g for 4 people)
15 g of coarse sea salt
200 g basmati rice
90 g of lettuce
120 g mini cucumber
100 g of radishes
2 limos
200 g of peas
4 eggs
Preparation
Preheat the oven to 230C. Cut the fat layer from the belly steak into a grid pattern and rub it with coarse sea salt. Place in the oven for 30 minutes and then lower the temperature to 140C and cook the belly steak for another 2 hours.
Meanwhile, prepare the rice. Cut the mini cucumbers and radishes into slices and halve the lemons.
Clean the peas, cook them until they are tender and boil the eggs until they are hard.
Cut the belly steak into 1 cm thick slices, serve with the gado gado, Atjar tjampoer and Hela Satésaus light spicy sauce.
The Hela satésaus is still heated by the consumer according to the instructions on the packaging.
