Pork Babi Pangang

Pork Babi Pangang
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 500 gr pork loin, shoulder or neck
  • 60 gr sweet soy sauce
  • 70 gr tomato ketchup
  • 25 gr honey
  • 15 gr lemon juice
  • 200 gr onions
  • 2 cloves of garlic
  • 400 gr carrots
  • 500 gr white cabbage
  • 20 gr fresh ginger
  • 1 tbspn ground coriander
  • 1 tbspn ground ginger
  • 30 gr brown sugar
  • 1 tspn Chinese five spice
  • 70 gr tomato puree
  • 250 gr bouillon
  • 100 gr green peas
  1. For the marinade, mix the sweet soy sauce, tomato ketchup, honey and lemon juice.
  2. Cut the meat into 1 cm thick strips and allow to marinade for a couple of hours or overnight.
  3. Remove the meat from the marinade but reserve it.
  1. Dice the onion, cut the carrot and cabbage and cook them off until soft in some oil.
  2. Chop the garlic and ginger and add to the pan. Cook for a minute until softened.
  3. Add the ground coriander, ground ginger, brown sugar and Chinese five spice and cook for a minute until fragrant.
  4. Add the tomato puree and bouillon to the vegetables. Add the reserved marinade and heat through to turn it into a sauce.
  5. In a separate pan, brown the meat in some oil until almost cooked. Add to the pot with the vegetables and simmer together until cooked, about 10 min.
  6. Add the defrosted green peas and cook for a minute in the sauce.
  7. Taste the sauce and correct the seasoning if needed.
  8. Serve the sauce with the meat and some cooked rice.
Stuff to know
The precise proportions depend on personal taste.
If the sauce is too thin, mix some corn flour and cold water and stir it into the sauce, which will thicken when it comes back to the boil.
Make sure you use the sweet soy sauce (kecap manis) rather than the salty one.
Use some dry sherry or Chinese rice wine to make the sauce.
Babi pangang refers to a variety of recipes for Indonesian grilled pork recipes, 'babi' meaning pig or pork, and 'pangang' meaning grilled or roasted in the Malay and Indonesian languages.