Indonesian Pork Babi Pangang Recipe

Experience the fiery deliciousness of Indonesian Babi Pangang with this unique recipe! While traditionally sweet, this version adds a kick of chili for a truly unforgettable flavor. Discover a versatile dish perfect for a rice bowl, rijsttafel feast, or even a surprising pita pocket lunch. Using pork shoulder chops for maximum flavor and tenderness, this recipe offers a customizable Indonesian culinary adventure – perfect for both seasoned cooks and adventurous beginners. Prepare for a taste explosion!

Prep Time 20 mins

Cook Time 80 mins

Calories 584.3 kcal

Protein 79g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Indonesian Pork Babi Pangang

Sweet Soy Sauce
Hoisin Sauce
2 tablespoons brown sugar
1 thumb-sized piece of ginger (grated)
Garlic Cloves
Onion
Chili Oil
Lemons
Salt And Pepper
4 pork shoulder chops (about 1.5 lbs total)

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How to Make Indonesian Pork Babi Pangang

In a large bowl, whisk together the following marinade ingredients: 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon kecap manis (sweet soy sauce), 1 tablespoon chili oil (or 1-2 teaspoons chili paste, to taste), 2 cloves garlic (minced), 1 thumb-sized piece of ginger (grated), juice of 1 lemon, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cloves.
Add the 4 pork shoulder chops (about 1.5 lbs total) to the marinade, ensuring they are fully coated.
Transfer the marinated pork chops and marinade to a resealable plastic bag. Seal tightly and refrigerate for at least 4 hours, or preferably overnight.
Remove the pork chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Preheat oven to 350°F (175°C).
Place the chops on a wire rack set over a baking sheet. Add about 1/2 inch of water to the baking sheet to create moisture and prevent sticking. Alternatively, line the baking sheet with foil.
Roast the chops for 25-30 minutes per side, basting occasionally with the reserved marinade from the bag. If the chops start browning too quickly, tent them loosely with aluminum foil.
Once the internal temperature reaches 145°F (63°C), remove from the oven and let rest for 10 minutes before slicing.
Serve the sliced Babi Pangang over rice with your favorite Indonesian vegetable dish or as part of a rijsttafel. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

26g

Fat

71g

Carbs

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Frequently Asked Questions

How long does it take to make Indonesian Pork Babi Pangang?

Indonesian Pork Babi Pangang takes about 100 minutes from start to finish — roughly 20 minutes to prepare and 80 minutes to cook.

How many calories are in Indonesian Pork Babi Pangang?

Indonesian Pork Babi Pangang has approximately 584.3 calories per serving, with about 79 g protein, 3 g carbohydrates and 63 g fat.

What ingredients do I need for Indonesian Pork Babi Pangang?

The key ingredients for Indonesian Pork Babi Pangang are Sweet Soy Sauce, Hoisin Sauce, Brown Sugar, Ginger, Garlic Cloves, Onion. See the full list with measurements above.