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Gadogado sandwich with veal brisket and pork belly

Gado gado, but with a twist. Combined with tender meat, it's highly recommended, for example on the terrace.For the Dutch hospitality industry, this sandwich is definitely recommended, especially because it is relatively unknown. Surprise your guests with this luxurious beef sandwich!

Ingredients

50gBraised veal blade
75gpork belly
50gpointed cabbage, sliced
1Barra Gallega
1hard-boiled egg
Bean sprouts
ketjap manis
50ggreen beans
100gFried onions
100gSeroendeng
Spring onion
gado gado sauce

Preparation

  1. Slice the veal chuck into slices.
  2. Fry the pork belly and cut it into slices.
  3. Then blanch the green beans.
  4. Prepare the gado gado sauce as described on the package.
  5. Boil the egg, peel it, and chop into coarse pieces.
  6. Mix the seroendeng with the fried onions and store in a sealed container.
  7. Slice the spring onion into rings.
  8. Fry the veal chuck with the pork belly.
  9. Add the pointed cabbage, the blanched green beans, and finally the bean sprouts. Deglaze with ketjap.
  10. Serve directly on a bun, sprinkle with the sliced spring onion and a spoonful of seroendeng with the fried onions and chopped egg.
  11. Spoon the gado gado sauce on top and serve the bun immediately.