Best 2 Indonesian Pork Babi Pangang Recipes
Indonesian pork babi pangang is a traditional Indonesian dish that is often served at special occasions. Made with pork belly that is marinated in a savory blend of spices and herbs, then slow-roasted until tender and juicy, babi pangang is a flavorful and aromatic dish that is sure to impress your guests. This article will provide you with a detailed guide on how to make the best Indonesian pork babi pangang, including the ingredients you will need, step-by-step instructions, and tips for achieving the perfect flavor and texture.
Check out the recipes below so you can choose the best recipe for yourself!
INDONESIAN PORK-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 oil or paste to it. 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. I do realise this sounds strange, but I also like this finely chopped in a salad stuffed pita with tzatziki. Prep time does not include marinating time.
Provided by PetsRus
Categories Indonesian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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°F.
- 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 or is lined with foil.
- Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
- When they get too dark cover with aluminium foil.
- Serve the chops cut up in large pieces.
BABI PANGANG (DUTCH STYLE INDO-CHINESE GRILLED PORK)
This is a copycat recipe for the Babi Pangang served at the Wha Kong 2 restaurant in Rotterdam, Netherlands.
Provided by Member 610488
Categories Pork
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Dice the onion but keep one slice aside for the sauce.
- In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
- Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours.
- Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan.
- Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well).
- Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don't brown them.
- Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well.
- Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes.
- Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken.
- Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork.
Tips:
- Choose the right cut of pork: The best cuts for babi pangang are pork shoulder, pork butt, or pork loin. These cuts are all relatively fatty, which helps to keep the meat moist and tender during cooking.
- Marinate the pork: Marinating the pork for at least 4 hours, or overnight, helps to tenderize the meat and infuse it with flavor. A typical babi pangang marinade includes soy sauce, Chinese rice wine, garlic, ginger, and five-spice powder.
- Cook the pork slowly: Babi pangang is traditionally cooked in a wood-fired oven, but you can also cook it in a regular oven or a slow cooker. The key is to cook the pork slowly over low heat so that it has time to become tender and flavorful.
- Baste the pork regularly: While the pork is cooking, baste it regularly with the marinade or a mixture of soy sauce and honey. This helps to keep the meat moist and flavorful.
- Serve babi pangang with steamed rice: Babi pangang is traditionally served with steamed rice, but you can also serve it with noodles or vegetables. A dipping sauce made with soy sauce, vinegar, and chili peppers is also a popular accompaniment.
Conclusion:
Babi pangang is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular dish in Indonesia and other Southeast Asian countries, and it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting dish to try, babi pangang is a great option.
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