Crafting the Perfect Chinese Babi Pangang at Home

Recreating a beloved take-out classic like Chinese Babi Pangang in your own kitchen is incredibly rewarding. Just like mastering Egg Foo Young (Chinese Omelette), perfecting crispy spring rolls, or simmering a comforting bowl of sweet Chinese tomato soup, this Babi Pangang recipe has been a journey to perfect. The challenge was multifaceted: achieving truly crispy pork pieces without deep-frying, and then developing a rich, glossy, perfectly balanced sweet and sour red sauce that truly captures the authentic Dutch-Chinese flavor. After numerous attempts and careful adjustments, I am thrilled to share this recipe that delivers on both texture and taste, allowing you to enjoy this delicious dish whenever the craving strikes.

Authentic Chinese Babi Pangang with its signature sweet tomato sauce is surprisingly easy to prepare at home. Why bother with take-out when you can create this delicious, fresh meal in your own kitchen?

Homemade Babi Pangang: Just as Convenient as Take-out (and Healthier!)

You might wonder if preparing a dish like Babi Pangang from scratch can truly be categorized as “fast food.” In terms of active preparation time, this recipe absolutely qualifies! While there’s a short marinating period and some cooking time, the hands-on effort is minimal. We’ve opted for grilling the pork to achieve that desirable crispy texture, resulting in a leaner (yet still wonderfully crunchy) version compared to the deep-fried Babi Pangang often found at Chinese restaurants. Consider the time it takes to drive to your local take-out, place your order, wait for it to be prepared, and then drive back home – that can easily take half an hour or more. With this recipe, you’re investing that same amount of time into a fresh, homemade meal that tastes incredible and offers a healthier alternative.

Preparing Babi Pangang at home allows you to control the ingredients, adjust the spice level, and enjoy the satisfaction of cooking a fantastic meal from scratch. It’s the ultimate “take-out at home” experience, without the guilt or the trip.

Understanding Babi Pangang: Indonesian Roots, Dutch-Chinese Twist

Babi Pangang, a dish widely popular in the Netherlands, carries a fascinating history that blends Indonesian origins with Dutch culinary adaptation. The name itself, “Babi Panggang,” is Indonesian for “grilled pork.” Traditionally, in Indonesia, the pork is indeed grilled over a wood fire until tender and succulent, often with a smoky char. However, when this dish was introduced to the Netherlands, primarily through Indonesian immigrants and later through Chinese-Indonesian restaurants, its preparation evolved.

In Dutch-Chinese establishments, Babi Pangang became a staple, though its method shifted. While still referred to as “Chinese Babi Pangang” due to its popularity in these restaurants, the pork is typically prepared using cuts like pork belly or gammon ham steaks. These are often first baked or fried, and then, for extra crispiness, sometimes deep-fried. The most distinguishing feature of the Dutch-Chinese version, and what truly sets it apart, is the signature sweet and sour red sauce that generously coats the crispy pork. This vibrant, flavorful sauce, often tomato-based with notes of ginger and curry, is what most people associate with Babi Pangang today and is the heart of our homemade recipe.

Step 1: Preparing and Marinating the Pork

1. Begin by finely slicing the garlic and half of the onion. Combine these in a bowl with the ginger syrup, Sambal Oelek, and two tablespoons of Kecap Manis. This blend forms the heart of our flavor-packed marinade.
2. Stir all the marinade ingredients thoroughly until well combined, ensuring a homogenous paste.
3. Slice your chosen pork (gammon ham steak or pork belly) into 1-inch (2 cm) thick strips. Uniform slices will ensure even cooking. Add the pork strips to the marinade.
4. Mix everything together carefully, making sure each piece of meat is fully coated with the flavorful marinade. Allow the meat to marinate for at least 15 minutes at room temperature, or for deeper flavor, ideally 2 hours in the refrigerator.

Step 2: Browning the Pork

1. Heat two tablespoons of vegetable or canola oil in a large skillet or frying pan over medium-high heat until it shimmers. Add the remaining half of the chopped onion and cook until translucent, about 3 minutes.
2. Next, add the marinated pork, along with any leftover marinade, to the hot skillet. Fry the meat for approximately five minutes, turning occasionally, until all sides are nicely browned. At this stage, the meat doesn’t need to be fully cooked through, as it will continue cooking in the oven. The goal here is to develop a rich, caramelized crust and seal in the flavors.

Step 3: Baking and Grilling for Ultimate Crispiness

1. Preheat your oven to 350°F (180°C). Transfer the browned pork pieces to a ceramic oven dish, spreading them in a single layer. Bake for 20 minutes. This slow baking ensures the pork is cooked through and tender before crisping.
2. After baking, switch your oven to the grill (broiler) setting. Grill the meat for another 10-15 minutes, or until it becomes beautifully crispy and dark brown. It’s crucial to keep a close eye on the meat during this stage, checking every 3 minutes, as grilling can quickly go from perfect to burnt. If the meat appears to be browning too quickly, remove it from the oven promptly.

Step 4: Crafting the Signature Sweet Tomato Sauce

1. While the pork is baking, prepare the sauce. Pour one tablespoon of oil into a clean saucepan and heat over medium heat. Add the remaining chopped onion and the tomato paste. Sauté for about 3 minutes, stirring constantly. Cooking the tomato paste briefly helps to deepen its flavor and mellow out any raw, acidic notes, transforming it into a richer, slightly sweet base.
2. Stir in the sherry, the remaining Kecap Manis, dark brown sugar, and white vinegar. These ingredients will form the sweet and sour backbone of the sauce.
3. Pour in the curry sauce and ¾ cup of water, mixing everything thoroughly to combine. Bring the sauce to a boil over high heat, stirring continuously to prevent sticking. Once boiling, reduce the heat to low to maintain a gentle simmer.
4. In a separate small bowl, whisk the remaining ¼ cup of water with the cornstarch until a smooth slurry is formed. Gradually add this cornstarch slurry to the simmering sauce, whisking constantly. Continue to simmer for a few more minutes until the sauce thickens and achieves a beautiful, glossy consistency. Turn off the heat.
5. Once the perfectly crispy pork is removed from the oven, generously pour the warm, glistening sweet and sour sauce over the meat. Serve immediately and enjoy!

Your homemade Babi Pangang is best served hot and fresh. It pairs wonderfully with classic Indonesian and Chinese side dishes such as bami goreng or fluffy steamed nasi (rice), accompanied by refreshing Atjar (pickled vegetables) and a vibrant spicy cucumber salad. For a truly authentic experience, make it a centerpiece of your next “rijsttafel” (rice table), complementing it with other delightful dishes like mini spring rolls, Frikadel Djagoeng (corn fritters), and Pepesan Ikan (spicy steamed fish).

Optional Deep-Fried Method – For those who prefer the truly indulgent, extra-crispy texture reminiscent of traditionally deep-fried Dutch Chinese Babi Pangang, this method is for you. This technique is particularly well-suited for fattier cuts like pork belly, bacon, or pork neck:

1. Begin by cutting your chosen meat into thick, uniform slices.
2. Marinate the meat for a minimum of 2 hours using the marinade detailed in the recipe card. This ensures maximum flavor infusion. After marinating, gently simmer the meat in vegetable stock for about 40 minutes, incorporating the leftover marinade into the stock for an even richer flavor.
3. Carefully heat your deep fryer to 350°F (180°C). Once the oil is at temperature, fry the cooked pork slices for 2 to 3 minutes, or until they achieve an incredibly crispy, golden-brown exterior.
4. Remove the fried pork and drain excess oil on kitchen paper. Serve immediately, generously topped with the luscious sweet and sour sauce.

The term “Babi” literally translates to pork meat. For Babi Pangang, popular cuts include gammon ham steak, pork belly, or pork neck. The meat is typically cooked through (either by baking, simmering, or frying) and then crisped up, often by grilling or deep-frying, to achieve that signature texture. It’s always served with a distinctive glossy sweet and sour ginger tomato sauce.

Yes, Babi Pangang indeed has Indonesian roots, with its origins tracing back to the early 1900s in Indonesia. The recipe was later brought to the Netherlands, where it was adapted and popularized by Chinese-Indonesian restaurants, quickly becoming a cherished take-out favorite across the country.

Absolutely! The spiciness of Babi Pangang primarily comes from Sambal Oelek. To make it milder, simply reduce the amount of Sambal Oelek used in the marinade or omit it entirely if you prefer no heat. You can always serve extra Sambal Oelek on the side for those who enjoy more spice.

Did you make this delicious homemade Babi Pangang recipe? We’d love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! Your creations inspire us, and we regularly share the most beautiful photos from our community. Enjoyed this recipe? Then please take a moment to leave a rating on the recipe card below! Your valuable feedback makes a huge difference, helping both other home cooks and us immensely.

Need more inspiration for Asian-inspired dishes?

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Homemade Chinese Babi Pangang Recipe

Andréa