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Babi Panggang is an Indonesian dish with Chinese influences, made with roasted or grilled pork, a marinade, a sauce, and cabbage. The marinade includes garlic, onion, ginger, sweet soy sauce, and spices. The sauce can be made with margarine, sweet soy sauce, onion, or tomato puree, chili paste, ginger, vinegar, and cornmeal. Babi Panggang is also popular in the Netherlands and is served with white rice.
An Indonesian dish with strong Chinese influences, babi panggang is roasted or grilled pork. This pork dish is usually made with not only a marinade, but also a sauce and is sometimes compared to sweet and sour pork. While many versions of Babi Panggang differ only slightly, some versions are considerably different.
Babi Panggang usually has four elements: the meat, the marinade, the sauce and the cabbage. The cabbage is not used in any of the preparations, rather it is shredded and the finished dish is placed on top of the cabbage pieces. The pork used for babi panggang is usually tenderloins, although ribs can sometimes be substituted. The best meat for this dish is only slightly fatty.
The marinade is made from garlic powder; onion powder; ginger, called djahe; and sweet soy sauce. Salt and pepper are also added usually in small quantities, and Chinese five-spice powder or laos powder – called lengkuas or gelangal and similar to ginger – is also often added. Cumin, coriander and garlic can also be ground into a paste form and included in the marinade.
The ingredients are mixed together then spread over the meat. This is allowed to marinate for several hours or overnight. Sometimes the meat is scored or furrows are cut into the meat and the marinade is poured into them for a more intense flavor.
In addition to the marinade, the meat can also have a sauce that is used as a glaze when cooking. The glaze is often made from margarine, sweet soy sauce, and onion. These ingredients are simply mixed together after dicing the onion. Alternatively, a spicy soy sauce can be used as a sauce.
The sauce can also be poured over the meat after it has finished cooking. Tomato puree and chili paste, called ulek cambal, along with sugar, white vinegar and cornmeal are mixed to make this type of sauce. Fresh ginger and ginger syrup are also included in this version. To make the sauce, the tomato puree, chilli and ginger are simmered before vinegar and syrup are added. Cornmeal, mixed with water, is added to thicken the mixture.
Babi Panggang is also a popular dish in the Netherlands. Dutch versions may use a type of Holland gin called jenever in the marinade. Jenever is extremely alcoholic and is considered a traditional liqueur in Holland. When finished, babi panggang is often served with white rice.
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