Indonesian Pork Babi Pangang
Indulge in the bold and aromatic flavors of **Indonesian Pork Babi Pangang**, a classic dish that combines tender, oven-roasted pork shoulder with a rich, tangy-sweet sauce that’s bursting with vibrant spices. Marinated in a flavorful blend of garlic, ginger, soy sauce, honey, and traditional spices like coriander and turmeric, the pork is roasted to perfection, creating a caramelized, crispy exterior with juicy, flavorful meat inside. Topped with a glossy, homemade Babi Pangang sauce made with sweet soy sauce (kecap manis), tomato ketchup, and brown sugar, this dish delivers an irresistible balance of sweet, savory, and umami. Garnished with sliced green onions and optional red chili for a pop of color and heat, this crowd-pleasing dish is perfect served with steamed rice or as the centerpiece of a festive meal. Whether you’re exploring Indonesian cuisine or looking for something new and deeply satisfying, this recipe is sure to impress with its authentic taste and comforting appeal.
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 3 Garlic cloves
- 2 cm piece Ginger
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 4 tbsp Tomato ketchup
- 3 tbsp Sweet soy sauce (kecap manis)
- 2 tbsp Brown sugar
- 100 ml Chicken stock
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 Green onions (sliced, for garnish)
- 1 Red chili (sliced, optional for garnish)
Instructions
Start by preparing the marinade for the pork. In a blender or food processor, combine garlic, ginger, soy sauce, rice vinegar, honey, ground coriander, ground turmeric, salt, and 1 tablespoon of vegetable oil. Blend into a smooth paste.
Rub the marinade evenly over the pork shoulder, ensuring it is fully coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
Preheat the oven to 200°C (400°F). Place the marinated pork shoulder on a roasting rack set over a baking tray and roast for 40-50 minutes, turning it halfway through for even cooking. Baste with the remaining marinade occasionally.
While the pork is roasting, prepare the Babi Pangang sauce. Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add tomato ketchup, sweet soy sauce (kecap manis), brown sugar, and chicken stock. Stir to combine and let it simmer for 5 minutes.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually stir the slurry into the sauce to thicken it. Let the sauce simmer for another 2-3 minutes. Remove from heat and keep warm.
Once the pork is fully cooked and crispy on the edges, remove it from the oven and let it rest for 5-10 minutes. Slice the pork into thin pieces.
Serve the sliced pork on a platter, generously drizzled with the Babi Pangang sauce. Garnish with sliced green onions and red chili (if using).
Enjoy your Indonesian Pork Babi Pangang with steamed rice or as part of a larger meal!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 92.2 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2333 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
