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Babi Pangang
This Indonesian pork dish has as many variations in the Netherlands
as hamburgers and pizza's do in America. This is my own variation,
with the biggest difference that I add chili paste (sambal). Babi Pangang is supposed to be a sweet spiced dish, not hot. The
ginger, garlic and lemon juice are also often left out. Serve with
rice and an Indonesian vegetable dish or as part of a Rijsttafel. Do
use shoulder chops, you will need that bit of fat which they have.
Ingredients:
4 tablespoons sweet soy sauce (ketjap Manis),
2 tablespoons hoisin sauce,
1 tablespoon brown sugar,
1 tablespoon fresh grated ginger,
2 garlic cloves crushed,
1 onion, chopped as finely as possible,
chili oil (optional) or sambal oelek (optional)
1 tablespoon lemons or lime juice
some salt and pepper,
2 lbs thick boneless pork shoulder chops.
Preparation:
Mix all the ingredients, except the meat, together.
Cover the meat with this.
Put in a plastic bag, close tightly and put in the fridge.
Marinate for a minimum of 4 hours or, (preferred) leave overnight.
Remove from the fridge half an hour before cooking.
Preheat oven to 350 degrees F. Pour some water in the baking dish.
Put the chops on a rack, there will be marinade in the bag, if you
want you can use that for basting, put that over a baking tray which
has some water in it and is lined with foil.
Depending on the thickness of the chops roast them 25/30 on each
side turning them over once.
To get the meat a bit crunchy turn the oven to 400F.
When they get too dark cover with aluminum foil. Serve the chops cut
up in large pieces, over sweet and sour vegetables (atjar tjampoer,
Pickeled vegetables, if you can't get that the closest thing is chow chow).
Pour the Babi Pangang
Sauce over the meat.
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