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Babi Pangang

A truly delicious Indonesian dish to try, we hope you enjoy it!


500g fillet of pork tenderloin
Half a white cabbage
3cm ginger, grated
1 clove garlic
1cm galangal, grated
½ small onion, very finely chopped
2 tbsp Ketjap Manis
Pepper & Salt to taste


•    Clean the fillet of pork.
•     Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
•    Roast fillet in oven at 220 degrees C. for about 30 min. until tender.
•    Slice into thin slices and serve on top of the cabbage with the sauce over the top.

Babi Pangang Sauce
60g dark brown sugar
2 tsp Ketjap Manis
60ml white vinegar
60ml chicken stock
2 tbsp tomato puree
3 tsp corn flour
2cm fresh ginger, grated
1 small onion, chopped
1 tsp sambal oelek or 1 fresh Chilli Pepper
2 tablespoons Oil

•    Put the oil in the pan and heat, add the onion and cook slowly to soften.
•     Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be thinned down with water or pineapple juice.
•    Pour over the pork and serve.

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