Indonesian Pork-Babi Pangang

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“This Indonesian pork dish has as many variations in the Netherlands as hamburgers and pizza's do in America. This is my own variation, with the biggest difference that I add chili oil or paste to it. Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat which they have. I do realise this sounds strange, but I also like this finely chopped in a salad stuffed pita with tzatziki. Prep time does not include marinating time.”
1hr 20mins

Ingredients Nutrition


  1. Mix all the ingredients, except the meat, together.
  2. Cover the meat with this.
  3. Put in a plastic bag, close tightly and put in the fridge.
  4. Marinate for a minimum of 4 hours or, (preferred) leave overnight.
  5. Remove from the fridge half an hour before cooking.
  6. Preheat oven to 350°F.
  7. Put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil.
  8. Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
  9. When they get too dark cover with aluminium foil.
  10. Serve the chops cut up in large pieces.

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