The Allure of Homemade Babi Pangang: A Dutch-Chinese Takeout Favorite

For many in the Netherlands, a trip to the local “Chinese” restaurant isn’t complete without ordering a portion of Babi Pangang. It’s a culinary institution, a dish that holds a special place in the hearts (and stomachs) of many. This particular recipe captures that authentic, crave-worthy flavor you know and love, allowing you to recreate the magic of a classic Dutch-Chinese takeout right in your own home. Just like our popular Egg Foo Young (Chinese Omelette), crispy spring rolls, or the comforting sweet Chinese tomato soup, this Babi Pangang recipe has been meticulously tested to ensure you achieve the best possible result. From achieving those irresistibly crispy pieces of pork to perfecting the rich, glossy, sweet, and tangy red sauce, we’ve got you covered.

Homemade Babi Pangang with its signature sweet tomato sauce is incredibly easy to prepare. Why bother with takeout when this delicious recipe is at your fingertips?

Homemade Babi Pangang: Faster, Fresher, and Crispier Than Takeout!

While Babi Pangang from a Dutch-Chinese restaurant is often deep-fried, our recipe offers a healthier, yet equally satisfying, grilled version. You might wonder if making it yourself still qualifies as “fast food.” In terms of active preparation, it absolutely does! The hands-on time is surprisingly minimal. We opt for grilling the pork, which not only yields a wonderfully crispy texture but also results in a leaner dish compared to its deep-fried counterpart. Consider the time spent driving to and from the takeout restaurant – that’s easily half an hour or more. With our recipe, you can achieve a gourmet-quality meal in a comparable timeframe, all within the comfort and convenience of your home kitchen, ensuring the freshest ingredients and a truly delicious result.

The beauty of this method lies in its efficiency. While the meat grills, you can easily prepare the sauce, making for a streamlined cooking process. You’ll get to enjoy a fantastic meal without the typical oiliness associated with deep-frying, embracing a lighter but still incredibly flavorful take on this classic dish.

What is Babi Pangang? A Culinary Journey from Indonesia to the Netherlands

At its heart, “Babi Pangang” is an Indonesian term, directly translating to “grilled pork.” In its country of origin, Indonesia, the dish typically features pork that is indeed grilled, often over an open wood fire, until tender and flavorful. However, the version most familiar to many, particularly in the Netherlands, is the unique adaptation found in Dutch-Chinese restaurants. This is why we call it “Chinese Babi Pangang” in this context, acknowledging its popularization and evolution within the Chinese culinary scene in the Netherlands.

The traditional Indonesian method involves slow grilling, which imbues the pork with a distinct smoky aroma. In the Netherlands, however, the preparation evolved. Here, it commonly uses pork belly or gammon ham steaks. These cuts are traditionally first baked or pan-fried, then often deep-fried to achieve an ultra-crispy exterior. Finally, they are generously coated in a thick, vibrant sweet and sour sauce, which is a signature characteristic of the Dutch-Chinese version. Our recipe pays homage to this beloved fusion, offering a method that captures the crispy texture and iconic sauce, while providing a slightly healthier alternative through grilling.

Step 1 – Prepare the Flavorful Pork Marinade

1. Begin by finely slicing the garlic and reserving half of the onion. Add these, along with the ginger syrup, into a mixing bowl.
2. Next, incorporate the Sambal Oelek for a touch of heat and two tablespoons of Kecap Manis for sweetness and depth.
3. Stir all these ingredients together thoroughly until they are well combined, creating a fragrant marinade.
4. Slice your pork (gammon steak or pork belly) into small, uniform strips, approximately 1 inch (2 cm) thick. Add these pork strips to the marinade. Ensure every piece of meat is fully coated by mixing it well. Allow the meat to marinate for at least 15 minutes, or ideally, for 2 hours for maximum flavor absorption.

Step 2 – Sear the Pork for Enhanced Flavor

1. Heat the vegetable or canola oil in a large skillet or frying pan over medium-high heat until it shimmers. Add the remaining finely chopped onion and sauté until it becomes translucent, usually about 3 minutes. Then, add the marinated pork, making sure to include any leftover marinade from the bowl – this adds an extra layer of flavor to the meat as it cooks.
2. Sear the pork strips, stirring occasionally, for about five minutes until they are beautifully browned on all sides. At this stage, the meat doesn’t need to be cooked through, as it will finish cooking in the oven. The goal here is to develop a rich, caramelized crust that locks in flavor.

Step 3 – Grill to Golden-Brown Perfection

1. Carefully transfer the seared pork to a ceramic oven-safe dish, spreading it in an even layer. Place the dish into a preheated oven at 350 °F (180 °C) and bake for 20 minutes. This step ensures the pork is cooked through and tender.
2. After baking, turn on your oven’s grill (broiler) function to medium-high. Grill the pork for an additional 15 minutes, or until the meat achieves a delightful crispiness and a rich, dark brown color. It is crucial to check the meat every 3 minutes during this grilling phase, as oven broilers can vary greatly in intensity. If you notice the meat browning too quickly, remove it immediately to prevent burning.

Step 4 – Prepare the Signature Sweet Tomato Sauce

1. While the pork is grilling, heat one tablespoon of oil in a saucepan. Add the remaining finely chopped onion and the tomato paste. Sauté, stirring frequently, for about 3 minutes. This crucial step mellows the acidity of the tomato paste and allows its natural sweetness to emerge, laying a rich foundation for the sauce.
2. Pour in the sherry (or your chosen substitute), the remaining kecap manis, dark brown sugar, and white vinegar. Stir everything together to combine these sweet, tangy, and savory elements.
3. Next, add the curry sauce and water to the pan and mix thoroughly until smooth. Increase the heat to high and bring the sauce to a boil, stirring constantly. Once boiling, reduce the heat to low to maintain a gentle simmer.
4. In a separate small bowl, mix the cornstarch with a quarter cup of cold water until it is completely dissolved, forming a smooth slurry. Gradually whisk this cornstarch slurry into the simmering sauce. Continue to stir for a few minutes until the sauce thickens and develops a beautiful, glossy, almost translucent finish. Once thickened, turn off the heat. When the perfectly grilled pork comes out of the oven, generously pour this luscious sauce over the crispy meat.

Serve your magnificent Babi Pangang immediately! It pairs wonderfully with classic Indonesian side dishes such as bami goreng (fried noodles) or nasi (fried rice), a refreshing side of Atjar (pickled vegetables), and a vibrant spicy cucumber salad. For a truly authentic experience, make it the star of your next Indonesian rice table (Rijsttafel), accompanied by delightful additions like mini spring rolls, frikadel djagoeng (corn fritters), and spicy Pepesan Ikan (steamed mackerel in banana leaves).

Deep-Fried Babi Pangang: The Traditional Takeout Style

For those who crave the ultra-crispy, rich version reminiscent of classic Dutch-Chinese deep-fried Babi Pangang, here’s how you can achieve it. This method works best with fattier cuts of pork like pork belly, bacon, or pork neck:

1. Cut your chosen meat into thick, uniform slices.
2. Marinate the meat for at least 2 hours (using the same delicious marinade detailed in our recipe card). After marinating, cook the meat for about 40 minutes in a vegetable stock, adding the marinade to the stock for extra flavor.
3. Once cooked, heat your deep fryer to 350 °F (180 °C). Carefully fry the pork slices for 2 to 3 minutes until they are incredibly crispy and golden brown.
4. Remove the fried pork, drain it thoroughly on kitchen paper to absorb excess oil, and then serve immediately, generously topped with our signature sweet and sour sauce.

The term “Babi” means pork, so Babi Pangang is traditionally made with pork. Common cuts include gammon ham steak, pork belly, or pork neck. The meat is typically cooked first (baked, grilled, or boiled) and then prepared to achieve a crispy texture, either by deep-frying or grilling, as in our recipe. It’s always served with a delicious, glossy sweet and sour ginger tomato sauce.

Yes, Babi Pangang has its origins in Indonesia, where “Pangang” refers to grilling. It was developed in the early 1900s. The recipe was later introduced to the Netherlands, where it underwent a unique culinary evolution, becoming a hugely popular takeout favorite in Dutch-Chinese restaurants. So, while Indonesian in origin, the version popular in the Netherlands is a distinct cultural fusion.

While traditionally made with pork, you can adapt the recipe for other meats. Chicken (Ayam Pangang) or even firm tofu (Tahu Pangang) can be used as alternatives. The key is to marinate them well and cook them until crispy, then coat them in the sweet and sour sauce. The flavor profile will change slightly, but it will still be delicious!

The spiciness of Babi Pangang is generally mild to moderate, depending on the amount of Sambal Oelek or chili paste used in the sauce. Our recipe includes a modest amount, but you can easily adjust it to your preference. Add more Sambal for extra heat, or omit it entirely for a completely mild version, making it suitable for all palates.

Babi Pangang is incredibly versatile with side dishes. Classic accompaniments include nasi goreng (fried rice), bami goreng (fried noodles), plain steamed rice, or lo mein noodles. For a refreshing contrast, serve with Atjar Tjampoer (Indonesian pickled vegetables) or a fresh cucumber salad. Spring rolls, satay, and other Indonesian or Chinese appetizers also make great additions for a complete meal.

For the best crispy texture, Babi Pangang is ideally made fresh. However, components can be prepared in advance. You can marinate the pork up to 1 day ahead and store it in the refrigerator. The sweet and sour sauce can also be made up to 3 days in advance and kept covered in the fridge. For leftovers, store the meat and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the pork in the oven at 390 °F (200 °C) for about 20 minutes to regain some crispiness, and gently heat the sauce on the stovetop over medium heat, stirring occasionally. You can also freeze leftover sauce (without meat) for up to 2 months; thaw in the refrigerator before reheating.

Did you make this delicious homemade Babi Pangang? We’d love to see your culinary creations! Tag #byandreajanssen via Instagram! I regularly share the most beautiful photos from our community. Did you enjoy this recipe and find it helpful? Then please consider leaving a rating on the recipe card below! Your valuable feedback helps other home cooks discover and enjoy this incredible dish, and supports me in creating more delicious recipes for you.

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Homemade Chinese Babi Pangang Recipe

Andréa

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