Easiest Way to Make Yummy Babi Hong

Easiest Way to Make Yummy Babi Hong Delicious, fresh and tasty.

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In other parts of Indonesia and also Malaysia, where the Chinese are the main pork-eating population, babi panggang may simply be a local term for standard Chinese pork dishes - babi panggang putih is siu yook (燒肉)), and babi panggang merah is Chinese char siu (叉燒)).

In the West, chiefly in The Netherlands, babi panggang is a pork dish served with a tomato-based sauce.

Like so many other slow-cooked stews, this babi ketjap stew from the former Dutch colony of Indonesia will not be winning any beauty prizes, but it more than makes up for that in flavor.

You can have Babi Hong using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Babi Hong

1. Prepare 400 g of pork belly (strips).

2. It’s 2 tbsp of dark soy sauce.

3. Prepare 2 tbsp of oyster sauce.

4. Prepare 2 tbsp of shaoxing wine.

5. Prepare 3 tbsp of sugar.

6. It’s of Salt and pepper.

7. You need of Sayur asin item (soaked).

8. You need 4 cloves of garlic (chopped).

9. Prepare 2 of star anise seed.

10. Prepare to taste of Ginger.

11. You need 1 of Green onion.

12. It’s as needed of Cornstarch.

Don't let the cooking time scare you - this recipe couldn't be any easier.

Slow doesn't necessarily mean difficult, it's simply a matter of the pot doing all the work for you.

Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis).

It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households.

Babi Hong step by step

1. Pan fry the pork till cooked.

2. Cut the pork strips to 4 cm long and marinate with dark soy, oyster sauce and sugar, set aside for a while.

3. Stir fry the vegetables with garlic and the excess marinade liquid then add the star anise.

4. Place the pork belly in the bowl and put the vegetables and sliced green onion and ginger on top then steam for 1 hour.

5. After its done take the star anise, ginger, and green onion away.

6. Put the steamed pork on a plate and take the juice to a pan and thicken it with cornstarch.

7. Pour the thickened sauce on top of the pork and enjoy with rice.

It is also popular among non-Muslim Indonesians, such as the Balinese, Batak and Minahasan, and in the Netherlands, where it is known as babi ketjap, owing to colonial ties with Indonesia.

Braised pork knuckle with premium soy sauce and flavoured with cinnamon bark.

Babi pongteh is customarily a homecooked meal.

But it is also a respectable dish served by the Peranakan Chinese at feasts and special occasions.

Babi pongteh is a quintessential and signature Peranakan dish.