Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinese/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat.  Babi Pangang does have 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 oelek). 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 Atjar Tjampoer or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat.

• Ingredients:
• Atjar Tjampoer

• 1 onion, chopped as finely as possible
• 1 tbsp fresh grated ginger
• 2 garlic cloves crushed
• 4 tbsp sweet soy sauce (ketjap Manis)
• 2 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tbsp sambal oelek
• 1 tbsp lemons or lime juice
• 2 lbs thick boneless pork shoulder chops.

• 1 tbsp oil
• ½ small onion minced fine
• 1 clove garlic minced fine
• 2 cups chicken broth
• 1 tsp ground ginger
• 1 tbsp tomato paste
• 3 tbsp ketchup
• 3 tbsp sweet chili sauce
• 2 tbsp lemon juice
• ¼ cup brown sugar
• 1 tbsp sambal, depends how much heat you like
• 2 tbsp cornstarch diluted with 2 tbsp water

1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice.
2. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave it overnight.
3. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
4. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tsp ginger and the ketchup.
5. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice, the brown sugar and the sambal. Cook and stir so the sugar is dissolved. To thicken the sauce add the diluted cornstarch.
6. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don’t want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice,  Atjar Tjampoer and dredge in the Babi Pangang Sauce.

Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat. Babi Pangang does have 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 oelek). 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 Atjar Tjampoer or as part of a Rijsttafel.

5 from 3 votes

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Prep Time 2 hours hrs

Cook Time 1 hour hr 3 minutes mins

Total Time 3 hours hrs 3 minutes mins

Course Dinner

Cuisine Indonesian Dutch

Servings 4

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Ingredients

• ▢ Ingredients:
• ▢ Atjar Tjampoer

For the meat

• ▢ 1 onion chopped as finely as possible
• ▢ 1 tbsp fresh grated ginger
• ▢ 2 garlic cloves crushed
• ▢ 4 tbsp sweet soy sauce ketjap Manis
• ▢ 2 tbsp hoisin sauce
• ▢ 1 tbsp brown sugar
• ▢ 1 tbsp sambal oelek
• ▢ 1 tbsp lemons or lime juice
• ▢ 2 lbs thick boneless pork shoulder chops.

For the Babi Pangang Sauce

• ▢ 1 tbsp oil
• ▢ ½ small onion minced fine
• ▢ 1 clove garlic minced fine
• ▢ 2 cups chicken broth
• ▢ 1 tsp ground ginger
• ▢ 1 tbsp tomato paste
• ▢ 3 tbsp ketchup
• ▢ 3 tbsp sweet chili sauce
• ▢ 2 tbsp lemon juice
• ▢ 1/4 cup brown sugar
• ▢ 1 tbsp sambal depends on how much heat yo like
• ▢ 2 tbsp cornstarch diluted with 2 tbsp water

Instructions

• Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave overnight.
• Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
• While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tsp ginger and the ketchup.
• Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar and the sambal. Cook and stir so the sugar is dissolved. To thicken the sauce add the diluted cornstarch.
• After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang 🙂 in The Netherlands. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don't want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice and Atjar Tjampoer and dredge in the Babi Pangang Sauce.

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