Babi Pangang Dutch Style Indo Chinese Grilled Pork Recipes

INDONESIAN PORK-BABI PANGANG

Indonesian Pork-Babi Pangang image

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

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 1 tablespoon lime juice
some salt and pepper
2 lbs thick boneless pork shoulder chops

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)

Babi Pangang (Dutch Style Indo-Chinese Grilled Pork) image

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

Ingredients

4 boneless pork chops (about 1 1/2 lbs)
3 tablespoons vegetable oil
1 medium onion
1 inch fresh ginger
2 garlic cloves, minced
2 teaspoons five-spice powder
4 tablespoons ketjap manis
1/2 lemon, juice of
1 teaspoon salt, divided
canola oil, for frying
2 cups water
2 teaspoons vegetable oil
1 slice onion
1 garlic clove, minced
1 teaspoon ground ginger
1 tablespoon tomato paste
3 tablespoons ketchup
3 tablespoons sweet chili sauce
4 tablespoons lemon juice
1 1/2 tablespoons white vinegar
4 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch

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.

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