Imagine juicy, tender pork infused with delicious flavors, perfectly cooked: this Crockpot Babi Pangang with Sauce.
This classic Asian recipe is available at any Dutch Chinese restaurant and is liked by everyone. The perfect balance of sweet and savory is present in every bite.
Slow Cooker Babi Pangang with Sauce
The slow cooker is the ideal appliance for busy days. That's why I like to use it on busy weekday evenings when everyone has to exercise. By making the Babi Pangang in the slow cooker, the flavor of the sauce with all its spices is absorbed into the meat, making it very tasty—without stress.
Because you don't use pork belly and don't fry it but use the slow cooker, the meat doesn't have a crispy bite. We didn't mind that; it was delicious and much less fat, but if you still want a bite, you can fry the meat under the grill until crispy and put it back in the sauce.
Top Tip
Use Rib Chops or boneless chops for this recipe. The ratio of meat and a little fat is just right. And the bone is easy to remove. Shoulder chop, loin chop, and pork belly (typically used for deep-fried babi pangang) give less good results when using the crockpot.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- 2 pounds rib chops, bone removed
- 1 onion, chopped finely
- 1 inch fresh ginger, grated
- 3 cloves garlic, finely chopped or squeezed
- ¼ cup tomato paste
- ⅔ cup sweet chili sauce
- 3 tablespoons Kecap Manis
- 1 teaspoon sambal oelek, or sriracha
- 1 tablespoon rice vinegar
- 3 tablespoons dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon five spice powder
- ½ beef stock cube, crumbled
- ½ cup water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cut the meat into strips of ½ inch (1 cm) width.2 pounds rib chops
- Place all the ingredients for the sauce in the slow cooker and stir well.1 onion, 1 inch fresh ginger, 3 cloves garlic, ¼ cup tomato paste, ⅔ cup sweet chili sauce, 3 tablespoons Kecap Manis, 1 teaspoon sambal oelek, 1 tablespoon rice vinegar, 3 tablespoons dark brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon five spice powder, ½ beef stock cube, ½ cup water
- Add the rib chop pieces to the slow cooker and mix them with the sauce.
- Set the slow cooker to low for 6 hours.
Notes
- Refrigerator: Cool the slow cooker Babi Pangang with sauce quickly. You can keep this covered in the fridge for up to two days.
- Freezer: Allow the meat with Babi Pangang sauce to cool quickly, then place it in an airtight freezer container or bag and freeze it. This will keep it good for up to 3 months. Let it thaw in the refrigerator.
- Reheat: Place the meat and sauce in a pan and add two tablespoons of water. Heat the Babi Pangang with sauce over medium heat while stirring until hot.
Nutrition
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