Crockpot Babi Pangang with
Imagine juicy, tender pork infused with delicious flavors, perfectly cooked: this Crockpot Babi Pangang with Sauce.
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
Ingredients you need per step are listed below the step in Italic
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
1. Rib chop: It can be replaced with a boneless chop. You could also use shoulder chop, loin chop, or pork belly cut into strips. If necessary, remove the bone.
2. Beef stock cube: Use ½ cup (120 ml) beef stock if you would rather not use a cube and omit the water. Use salt and pepper to season it to taste.
3. Crockpot: To make this delicious Babi Pangang, turn on the slow cooker for 6 on low or 4 hours on high.
4. Storage
- 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
Calories: 602kcal | Carbohydrates: 51g | Protein: 47g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 1126mg | Fiber: 2g | Sugar: 43g | Vitamin A: 261IU | Vitamin C: 8mg | Iron: 5mg
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