Where can I find the original Dutch/Indonesian Babi Pangang Recipe the kind you buy in the restaurant?
Indonesian Pork-Babi Pangang Recipe 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. 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 lime juice some salt and pepper 2 lbs thick boneless pork shoulder chops 4 ser
