4 pers, 90 mine

You do:

• 1 kg kamben
• 1,5 dl light soy
• 1 dl dark soy
• 1,5 cup sugar
• 0,5 dl dark syrup
• 3 cm ginger
• 1 st red chili
• 3 st solovitlökar
• 4 cinnamon sticks
• 4 whole star anise
• 1 tablespoons fennel seeds
• 2 st nejlikor
• 3 pcs dried orange peel
• 1 lemongrass
• Water

Do this:

1. Trim and divide the comb legs into portions and place in a large saucepan, be sure to remove the small membrane that sits on the inside of the comb legs.
2. Peel and grate the ginger, the garlic and chili into larger pieces and place them in the saucepan.
3. Add all the other ingredients and pour in water so that the comb legs are covered, do not forget to tap the lemongrass slightly so that it more easily releases flavors.
4. Let simmer under a lid until the meat begins to detach from the bone, as 50 minutes.
5. Take out the comb legs and strain the sauce.
6. Reduce the sauce to a syrupy consistency and mix in with the rinds gently.
7. Serve and top with finely shredded spring onions, chili and sesame seeds.