Babi Pangang
(1 votes, average: 5.00 out of 5)
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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
- 1 tablespoon sambal oelek
- 1 tablespoon lemons or lime juice
- salt and pepper
- 2 lbs thick boneless pork shoulder chops.
- Atjar Tjampoer
- 2 cups of chicken bouillon
- 12 tbsp (3/4 cup) tomato ketchup
- 2 tbsp sugar
- 2 tbsp sweet soya sauce
- 2 tsp ginger
- 3 tbsp soya sauce
- 1 1/2 tsp cornstarch
- 2 tbsp water
Instructions
Mix all the ingredients, except the meat, together. Cover the meat with this marinade. 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, Use that for basting. Put the chops on the baking tray add water to the baking tray. 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 don't want to make it you can buy chow chow which is the closest thing to atjar tjampoer.
While the meat is in the oven you make the sauce.
Bring the bouillon to a boil Add the tomato ketchup, sugar, soya sauce, sambal and ginger. Simmer for 3 minutes. To thicken the sauce add diluted cornstarch. You can freeze the sauce, do not add the cornstarch till you are going to use it.
http://arrisje.com/babi-pangang/*Arrisje’s Recipe Cards. Click on pic below, save to your hard drive and print as a 4×6 pic*
