Indonesian Pork-Babi Pangang

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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.

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Ingredients

Nutrition

Directions

  1. Mix all the ingredients, except the meat, together.
  2. Cover the meat with this.
  3. Put in a plastic bag, close tightly and put in the fridge.
  4. Marinate for a minimum of 4 hours or, (preferred) leave overnight.
  5. Remove from the fridge half an hour before cooking.
  6. Preheat oven to 350°F.
  7. 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.
  8. Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
  9. When they get too dark cover with aluminium foil.
  10. Serve the chops cut up in large pieces.