Authentic Indonesian Babi Panggang: A Detailed Recipe Guide

Ingredients

1 kg of pork belly
2 stalks of lemongrass, bruised
4 kaffir lime leaves
4 bay leaves
1 teaspoon of coriander seeds
1 teaspoon of white peppercorns
1 teaspoon of salt
2 tablespoons of palm sugar
500 ml of coconut milk
4 tablespoons of cooking oil
6 cloves of garlic, peeled
5 shallots, peeled
3 candlenuts
1 inch of ginger
1 inch of galangal
1 teaspoon of turmeric powder
2 tablespoons of soy sauce
1 tablespoon of tamarind paste

Steps and instructions

Begin by preparing the spice paste. Combine the garlic, shallots, candlenuts, ginger, galangal, and turmeric powder in a blender or food processor. Process until it forms a smooth paste.
Heat the cooking oil in a pan over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, bay leaves, coriander seeds, and white peppercorns. Stir-fry until fragrant.
Add the pork belly to the pan, stirring to ensure that it is fully coated in the spice mixture. Continue to cook until the pork changes color.
Add the coconut milk, salt, palm sugar, soy sauce, and tamarind paste to the pan. Stir well to combine all the ingredients.
Reduce the heat to low, cover the pan, and allow it to simmer for about 1.5-2 hours. Check the pan occasionally and stir to prevent the bottom from burning.
Once the pork is tender and the sauce has thickened, remove the pan from the heat.
Preheat your oven to 180°C (350°F). Place the pork on a baking tray and roast for about 15-20 minutes, or until the surface is golden brown.
While the pork is roasting, reduce the remaining sauce in the pan over medium heat until it thickens.
Remove the pork from the oven and let it rest for a few minutes before slicing. Serve the Babi Panggang with the reduced sauce on the side.

Tools for making

Blender or Food Processor - Used to prepare the spice paste.
Pan - Used to cook the spice mixture and pork belly.
Baking Tray - Used to roast the pork belly in the oven.
Oven - Used to roast the pork belly until it turns golden brown.

Recipe variations

Instead of pork belly, you can use pork loin or pork shoulder for a leaner option.
For a spicier version, add some chili peppers or chili flakes to the spice paste.
Add a tablespoon of shrimp paste (terasi) to the spice paste for a more complex flavor.
Try marinating the pork in the spice paste overnight before cooking for a more intense flavor.
If you prefer a crispier crust, broil the pork in the oven for a few minutes after roasting.
For a vegetarian or vegan option, substitute the pork with tofu or tempeh and adjust the cooking time accordingly.
Experiment with different herbs and spices such as turmeric leaves, galangal, or lemon basil for additional flavors.
For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
Serve the Babi Panggang with steamed rice, noodles, or as a filling for sandwiches or wraps.
Garnish with fresh cilantro, scallions, or fried shallots for added freshness and crunch.

Recipe overview

Babi Panggang, a traditional Indonesian dish, offers a flavorful combination of tender pork belly and aromatic spices. This recipe involves marinating pork belly in a homemade spice paste, slow-cooking it until it's tender, and then roasting it to achieve a beautiful golden brown color. The secret to this dish's incredible flavor is the blend of spices, including lemongrass, kaffir lime leaves, and turmeric. The accompanying sauce, reduced from the marinade and pork juices, provides the perfect finishing touch. The recipe requires some patience, as the pork needs to simmer for a couple of hours to ensure optimal tenderness, but the result is certainly worth the wait. Expect a savory, slightly sweet, and utterly satisfying dish that will transport you to the streets of Indonesia. Enjoy Babi Panggang with a side of rice for a complete meal.

Common questions

Can I use a different cut of pork instead of pork belly?
Yes, you can use other cuts of pork such as pork shoulder or pork loin, but keep in mind that the texture and flavor may vary.
Can I substitute palm sugar with regular sugar?
Yes, you can substitute palm sugar with an equal amount of regular granulated sugar. However, palm sugar adds a unique flavor to the dish, so the taste may differ slightly.
What can I use instead of candlenuts?
If you cannot find candlenuts, you can substitute them with macadamia nuts or cashews.
Can I make this recipe ahead of time?
Yes, you can prepare the Babi Panggang ahead of time and store it in the refrigerator. The flavors will develop and intensify as it sits. Reheat it before serving.
Is there a vegetarian or vegan version of this recipe?
Yes, you can make a vegetarian or vegan version by substituting the pork with tofu, tempeh, or seitan. Use vegetable broth or coconut milk instead of animal-based ingredients.

Serving dishes and utensils

Baking Tray - Used to roast the pork belly in the oven.
Blender or Food Processor - Used to blend the ingredients for the spice paste into a smooth consistency.
Pan - Used to cook and simmer the pork belly with the spice mixture.
Spatula or Wooden Spoon - Used for stirring and mixing the ingredients while cooking.
Knife - Used for slicing the cooked pork belly before serving.
Baking Brush - Optional, but can be used to brush the pork belly with the reduced sauce for added flavor.
Oven - Used for roasting the pork belly until it reaches a golden brown color.
Measuring Spoons - Used to accurately measure the salt, palm sugar, coriander seeds, white peppercorns, and other ingredients.
Cutting Board - Used for cutting and preparing the ingredients.
Blender or Food Processor - Used to blend the ingredients for the spice paste into a smooth consistency.

Origin stories

Babi Panggang, a delectable dish often associated with Indonesian cuisine, has a fascinating story to share. The term 'Babi Panggang' directly translates to 'grilled pork', which is a fitting description considering the cooking process. However, it's not just an ordinary grilled pork dish, but a sublime fusion of diverse flavors that narrates the rich tapestry of Indonesian culinary history. This dish, with its unique blend of spices, is a testament to Indonesia's bustling spice trade of yore. The usage of diverse elements like lemongrass, kaffir lime leaves, galangal, and turmeric, all native to the region, underscores the archipelago's wealth of natural resources. Not just a feast for the palate, each serving of Babi Panggang is akin to a history lesson, unveiling tales of grandeur from Indonesia's flavorful past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.