Best 2 Babi Pangang Dutch Style Indo Chinese Grilled Pork Recipes

**Babi Pangang Dutch Style: A Unique Fusion of Indonesian, Chinese, and Dutch Cuisine**

Discover the delectable flavors of Babi Pangang Dutch style, a captivating culinary creation that seamlessly blends Indonesian, Chinese, and Dutch culinary traditions. This dish, characterized by its tender and succulent grilled pork, is a true testament to the vibrant cultural exchange that has shaped Indonesia's rich gastronomic heritage.

Our collection of recipes takes you on a culinary journey, exploring various interpretations of this beloved dish. From the classic Babi Pangang Dutch style, featuring a sweet and savory sauce made with kecap manis, to the aromatic Babi Pangang Bali style, infused with the fiery flavors of Balinese spices, each recipe offers a distinct taste adventure.

Whether you prefer the traditional charcoal-grilled method or the convenience of oven-baking, our recipes provide step-by-step instructions to guide you through the process. You'll learn how to create the perfect marinade, ensuring that the pork is infused with a symphony of flavors.

Indulge in the delightful Babi Pangang Dutch style, a dish that embodies the essence of Indonesia's culinary diversity. Let your taste buds embark on a journey through the rich tapestry of Indonesian flavors, as you savor the tender pork, complemented by the harmonious blend of sweet, savory, and aromatic notes. Prepare to be captivated by this unique and unforgettable dish.

Here are our top 2 tried and tested 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

Babi Pangang image

This is an Indonesian sweet and sour pork dish. Some of the ingredients are a little hard to come by, but it is so worth it.

Provided by what are we eating

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g boneless pork chops, cut in small pieces
6 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons water
2 teaspoons hoisin sauce
3 tablespoons ketjap manis (sweet soy sauce)
1/2 teaspoon sambal oelek
1 bouillon cube
1 garlic clove, minced
350 g indonesian pickled vegetables (atjar tjampoer)

Steps:

Brown the pork in some olive oil.
Mix all the other ingredients together in a bowl, except for the atjar tjampoer.
When the meat is brown on all sides, add the sauce mixture and simmer until meat is well done.
Add the atjar tjampoer, and simmer for 2 minutes.
Thicken sauce with cornstarch, mixed with a little bit of cold water.
Serve over white rice.

Nutrition Facts : Calories 389.4, Fat 9.6, SaturatedFat 3.2, Cholesterol 83.9, Sodium 723, Carbohydrate 45.2, Fiber 1.4, Sugar 41.9, Protein 28.6

Tips:

For the best flavor, use a combination of light and dark soy sauce.
To make the pork more tender, marinate it for at least 30 minutes, or up to overnight.
If you don't have a grill, you can cook the pork in a pan on the stovetop over medium heat.
To make the sauce, use a combination of hoisin sauce, ketchup, and Chinese rice wine.
To make the sauce thicker, add a cornstarch slurry.
Serve the babi pangang with steamed rice or noodles.

Conclusion:

Babi pangang is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a little planning, you can have this dish on the table in no time. So next time you're looking for a new and exciting recipe, give babi pangang a try. You won't be disappointed!