Indonesian Chinese-style Roast Pork (Babi Panggang ala Tionghoa)

Ingredients

In the original Argentinian dish, Asado con cuero, the meat is slow-cooked over an open fire, resulting in a smoky and charred flavor. In the Indonesian Chinese adaptation, the pork is marinated with a blend of spices and roasted in the oven, creating a crispy and flavorful dish. We alse have the original recipe for Asado con cuero, so you can check it out.

• 2 kg (4.4 lbs) pork belly, skin-on 2 kg (4.4 lbs) pork belly, skin-on
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cm (0.8 inch) ginger, grated 2 cm (0.8 inch) ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the pork skin with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, hoisin sauce, honey, five-spice powder, salt, and white pepper. Mix well.
4. 4.
   Rub the marinade all over the pork, making sure to get it into the scored skin.
5. 5.
   Place the pork on a wire rack set over a baking tray, with the skin side up.
6. 6.
   Roast the pork in the preheated oven for about 2 hours, or until the skin is crispy and the meat is cooked through.
7. 7.
   Remove the pork from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Serve the Indonesian Chinese-style Roast Pork with steamed rice and pickled vegetables.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a crispy skin, make sure to score the pork skin properly and roast it at a high temperature.
• If the skin is not crispy enough after roasting, you can broil it for a few minutes, keeping a close eye to prevent burning.
• For an extra flavor boost, marinate the pork overnight in the refrigerator before roasting.
• Serve the roast pork with a dipping sauce made from soy sauce, vinegar, and chili for added tanginess and heat.
• Leftover roast pork can be used in stir-fries, fried rice, or noodle dishes for a delicious twist.

Serving advice

Slice the Indonesian Chinese-style Roast Pork into thin pieces and serve it on a platter. Garnish with fresh herbs, such as cilantro or green onions, for added freshness and color.

Presentation advice

Arrange the slices of roast pork on a bed of steamed rice, with a side of pickled vegetables. Drizzle some of the pan juices over the pork for added flavor and moisture. Garnish with a sprinkle of sesame seeds for an attractive presentation.