Chinese babi pangang, crispy pieces of meat with a delicious glossy sweet sauce, like you can get at a take out at the Dutch Chinese. Who needs to order take-out when you've got this delicious recipe? Fast food, homemade and delicious.
1. - Kecap Manis - A sweet Indonesian soy sauce that is syrupy. It adds some sweetness and soy flavor. You can find it in (Asian) supermarkets or online. But you can also make it yourself. Prepare Homemade Kecap Manis:
Add ¼ cup soy sauce and ¼ cup brown sugar to a saucepan.
Heat, while stirring, on medium until the sugar is dissolved. Let it simmer for a few minutes until the sauce becomes slightly thicker (like honey).
Then turn off the heat and let it cool to room temperature. It will thicken when it cools down.
2. - Gammon Ham Steak - This can be substituted with Pork Belly3. - Sambal Oelek - If you can't get sambal, substitute it with Sriracha or Asian Chili Paste.4. - Sherry - can be substituted with dry white wine, dry Bourbon, or Saké.5. - Deep-Fried - If you want a more crunchy variety, just like Dutch Chinese, you can achieve it as follows. Use for this frying method: pork belly, bacon, or pork neck.
Cut the meat into thick slices.
First, marinate the meat for at least 2 hours (in the marinate that you can find in the recipe).
Then you cook the meat for 40 minutes in vegetable stock, adding the marinade.
Next, heat the deep fryer to 350 °F (180 °C) and fry the beef for 2 to 3 minutes until crispy.
Drain on kitchen paper and serve topped with the sauce.
6. - Storage You prefer to make the meat fresh. Otherwise, it will lose its crunchy structure. But if you still have leftovers:
Marinating - Make the marinade and marinate the meat in it. This can be done up to 1 day in advance.
Refrigerator - Store the meat and sauce separately. You can keep the babi pangang covered in the fridge for up to 2 days. You can make the sauce up to 3 days in advance. Keep it covered in the refrigerator.
Frozen - Store the meat and sauce separately. Freeze the meat in a freezer box or bag for up to 2 months. If you have leftover sauce (without meat), you can freeze it for up to 2 months in an airtight container in the freezer. Let thaw in the refrigerator.
Reheat - Warm the meat in the oven at 390 °F (200 °C) for 20 minutes. Heat the sauce over medium heat, stirring occasionally.
7. - Nutritional Value Per serving, assuming four servings. Probably this is overstated because of any leftover sauce.