Babi panggang with atjar tjampoer

Over here in Belgium Babi Pangang is sold in the Chinese restaurants (number 51 for those who care)! It's my favorite. So it's time to make this indonesian roast pork meal on the BBQ! It's awesome and actually not that hard to make yourself! So go ahead and make nr. 51* BBQ Babi Panggang yourself!

Course Main Course

Cuisine Chinese, Oriental

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings 2

Author BBQ Bastard

Ingredients

For the atjar tjampoer: pickled vegetables

1 cabbage shredded
4 large carrots
2 onions
2 Tbsp palm sugar (or brown sugar)
4 tsp freshly grated ginger
2 clove garlic
2/3 cup cider vinegar
2/3 cup water
4 Tbsp vegetable oil
2 tsp ground turmeric
1/2 tsp salt

For the pork belly

3 tbsp oriental cure
500 gr pork belly
1 chunk apple wood

For the Pangang sauce

500 gr tomato passata
2-3 tsp sambal oelek
2 tbsp double concentrated tomato paste
2 tbsp palm sugar
4 tsp freshly grated ginger
1 tbsp ginger paste
1 tbsp honey or mirin
2 tbsp cider vinegar
1 tbsp ketjap manis

Instructions

Atjar Tjampoer pickled vegetables: 1 day ahead!

Quarter the cabbage and finely shred it! Finely slice the onion and carrots.
Sauté the onion vegetable oil for about five minutes. Add the finely grated ginger and garlic.
About 5 minutes later when the onion is soft and fragrant add the cabbage, sugar, turmeric, salt, vinegar and water and bring to boil while stirring.
Cover the pan and lower the heat. Let simmer around the boiling point for about 30 minutes. The cabbage should be tender with a bite.
Taste and add some salt, sugar or vinegar at your taste.

Dry curing the pork belly: 1 day ahead

Prepare the dry oriental dry cure (recipe here).
Thouroughly cover the pork belly with oriental dry cure for 2 hours.
Rinse the pork belly thouroughly with water for 5-10 minutes. You need to do this carefully because otherwise your belly will taste very salty.
Pat the belly dry and poke some holes in the skin. Baste the skin with vinegar. This should make the skin crispy in the cooking process.
Dry the cured pork belly for a day in the fridge.

Roasting the Pork Belly

Prepare the BBQ for indirect cooking at low temperature (110°C/230°F). I used a platesetter in my kamado for this.
Add the smokewood and wait until the smoke turns blue.
Slowly roast the pork belly for about an hour (aimed internal temperature: 70°C/160°F)
Crank up the heat of your BBQ and remove the platesetter so you can cook on direct fire. Time to make a crispy skin by roasting the belly skin side down on the high heat source for a couple of minutes! Watch out for the fat drippings in the fire. Flare-ups are not a drama but the meat shouldn't be too long in the flames.

While the belly is roasting: prepare the sauce

Now this is easy! Mix all ingredients and bring to a boiling point. If you want less heat in the sauce start by adding half (or less) of the sambal. You can always add more afterwards. Return the heat and let simmer for about 30 minutes until the sauce is nicely thickened.
Looking for Ginger paste or ketjap manis?
Taste and add ingredients at taste if needed!