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DutchBABI PANGGANG (roasted pork)

Babi Panggang with Babi Panggang sauce on a bed of pickled tjampoer, served with white rice and a salad of lettuce, beansprouts and seroendeng.

Babi Panggang with Babi Panggang sauce on a bed of pickled tjampoer, served with white rice and a salad of lettuce, beansprouts and seroendeng.
Prepared in a wok, and a tasty crust obtained under the hot grill.

It's a bit sweet but has a spicy taste.
It's a quite easy dish to make.

A delicious Chinese-Indonesian dish with pork in a spicy sauce.

Serves: 4.
Preparation time : 50 minutes.

Ingredients:

700 to 800 grams of marbled pork meat,
2 teaspoons djahé (ginger),
1 teaspoon garlic powder,
1 teaspoon onion powder,
1 teaspoon galangal,
3 to 4 tablespoons soy sauce,
1 teaspoon salt,
4-season pepper,
1 teaspoon lime juice,
2 tablespoons peanut oil or 50 grams butter,
0.3 liters Babi Panggang sauce.

Directions:

Mix in a bowl, djahé (ginger powder) with garlic powder, onion powder, galangal, salt, 4-season pepper, lime juice and 2 tablespoons sweet soy sauce.
Rub the pork meat with the mixture and let it marinate at least 15 minutes.

Heat the peanut oil in a wok.

Sear the pork meat quickly on all sides closed.

Reduce the heat and simmer the pieces of pork in the wok.
Place the lid, the first 10 minutes on the wok, and remove the lid after that.

Then fry the pork meat over medium heat for 20 minutes.
Turn the pieces of pork several times and basting them at the same time with the juices that during frying should be supplemented by the rest of the soy sauce (about 5 minutes before the end).

Place the pork meat immediately after cooking just under a hot grill or on the barbecue.
The pork meat gets a very tasty crust by it.

Cut the pork meat into strips of 1 centimeter thick.
Place the pork meat on a warmed serving dish.
Pour half of the sauce on top.
Serve the remaining sauce separately.

Side dish:

When presenting the Babi Panggang, give some dry cooked rice, and pickled tjampoer or pickled bean sprouts.

The dish lends itself less suitable for freezing.

Enjoy!

Prepared by the Happy Chief Cook. Posted on May 7, 2011.