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
3g
