Babi Pangang Dutch Style Indo Chinese Grilled Pork Food

BABI PANGANG (DUTCH STYLE INDO-CHINESE GRILLED PORK)

Steps:

• Dice the onion but keep one slice aside for the sauce.
• In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
• Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours.
• Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan.
• Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well).
• Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don't brown them.
• Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well.
• Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes.
• Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken.
• Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork.

INDONESIAN PORK-BABI PANGANG

Steps:

• Mix all the ingredients, except the meat, together.
• Cover the meat with this.
• Put in a plastic bag, close tightly and put in the fridge.
• Marinate for a minimum of 4 hours or, (preferred) leave overnight.
• Remove from the fridge half an hour before cooking.
• Preheat oven to 350°F.
• 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.
• Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
• When they get too dark cover with aluminium foil.
• Serve the chops cut up in large pieces.

BABI PANGANG

Steps:

• Brown the pork in some olive oil.
• Mix all the other ingredients together in a bowl, except for the atjar tjampoer.
• When the meat is brown on all sides, add the sauce mixture and simmer until meat is well done.
• Add the atjar tjampoer, and simmer for 2 minutes.
• Thicken sauce with cornstarch, mixed with a little bit of cold water.
• Serve over white rice.

DUTCH-STYLE MACARONI

Steps:

• Preheat the oven to 400°F Boil the macaroni until al dente (around 6 minutes).
• Meanwhile slowly heat the cream then add the cheese, stir until melted.
• Spray a baking dish with cooking spray then dump in the macaroni & ham. Pour over the cheese sauce & stir until well blended.
• Sprinkle on the breadcrumbs then drizzle on the butter. Bake for 20 minutes.

CHINESE GRILLED PORK

Steps:

• finely chop celery, carrot, and onion.
• whisk together all ingredients except oil and marinate pork in mixture for 48 hours.
• remove pork from marinade.
• strain marinade into pot and reduce until thick and bubbly.
• brush pork with 1 tbp sesame oil and grill, basting with reduced marinade.