Babi pangang - roasted pork shoulder

This is so good, you're going to want to make it time and time again!

Course Main

Cuisine Chinese

Keyword kecap manis, pork shoulder, soy sauce

Prep Time 1

Cook Time 1 30

Total Time 2 30

Servings people

Calories 365

Author Simone

Cut the meat into thick slices (around 2 cm or 1 inch). Place the meat in a bowl. Finely chop 1 cm ginger, 1 onion, 3 cloves of garlic in a mincer. Mix together with 1 teaspoon, 5 spice powder, the star anise, 1 tablespoon soy sauce, 1 tablespoon soy sauce and 10 ml vinegar. Mix well and massage the meat with it. Let the meat marinate as long as possible, preferably overnight but if that is not possible, at least an hour.
Place the meat including the marinade in a pan. Add cold water until the meat is just submerged and bring to the boil. Let it simmer gently for 50 minutes. Remove the meat from the pan and pat it dry with kitchen paper.

Finely chop the 3 cloves of garlic, 1 onion and 1 cm of ginger. Fry these gently in a pan with a tablespoon of sunflower oil and 1 tablespoon of 5 spice powder. Add the tomato puree and fry for a while more. Then pour in 500 ml of water. Add 50 g sugar, 40 ml vinegar, one tablespoon sambal, tablespoon soy sauce and stir well. In a small bowl, stir the cornstarch with a drop of water, add this to the sauce and stir well again. The sauce should now start to thicken. Taste to see if the sauce is to your liking, does it taste exactly as you like it? Maybe add some soy sauce or sugar to make it perfect.
Heat the deep fryer to 180 degrees. Fry the meat one slice at a time for 2-3 minutes until golden brown and crispy. It goes quickly so keep at it. Drain the meat on kitchen paper. Cut the meat into smaller slices for serving.
I serve it with noodles, atjar, bean sprouts, pickled cucumber and lots of prawn crackers.
It is also nice not to eat the meat with the babi pangang sauce but with peanut sauce, the recipe for peanut sauce can be found on the site.