Babi Panggang with Spicy Peanut Sauce

Ingredients

• 1 kg (2.2 lbs) pork shoulder, thinly sliced 1 kg (2.2 lbs) pork shoulder, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup vegetable oil 1/4 cup vegetable oil
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 1 cup roasted peanuts 1 cup roasted peanuts
• 4 red chili peppers, deseeded and chopped 4 red chili peppers, deseeded and chopped
• 3 cloves garlic 3 cloves garlic
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 cup water 1/2 cup water
• For Serving: For Serving:
• Steamed rice Steamed rice
• Fresh vegetables (such as cucumber and lettuce) Fresh vegetables (such as cucumber and lettuce)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped shallots, soy sauce, kecap manis, tamarind paste, palm sugar, ground coriander, ground cumin, turmeric powder, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Add the sliced pork to the marinade and toss until all the pieces are coated. Allow the pork to marinate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
4. 4.
   Grill the marinated pork slices for about 4-5 minutes per side, or until cooked through and slightly charred. Remove from the grill and let it rest for a few minutes.
5. 5.
   Meanwhile, prepare the spicy peanut sauce. In a blender or food processor, combine the roasted peanuts, red chili peppers, garlic, tamarind paste, palm sugar, soy sauce, vegetable oil, and water. Blend until smooth and creamy.
6. 6.
   Serve the grilled pork with steamed rice, fresh vegetables, and a generous drizzle of the spicy peanut sauce.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will provide juicier and more flavorful meat.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Palm sugar — If palm sugar is not available, you can use brown sugar as a substitute.
• Roasted peanuts — To enhance the flavor of the peanuts, you can roast them in a dry pan over medium heat until they turn golden brown.

Tips & Tricks

• For a spicier version, you can add more chili peppers to the peanut sauce.
• If you prefer a milder flavor, reduce the amount of chili peppers in the sauce.
• Make sure to slice the pork shoulder thinly to ensure even cooking.
• Letting the pork marinate overnight will result in more flavorful meat.
• Serve the Babi Panggang with a side of sambal (Indonesian chili sauce) for an extra kick.

Serving advice

Serve the Babi Panggang with steamed rice, fresh vegetables, and a generous drizzle of the spicy peanut sauce. Garnish with chopped cilantro or spring onions for added freshness.

Presentation advice

Arrange the grilled pork slices on a platter, drizzle the spicy peanut sauce over the top, and garnish with a sprinkle of crushed peanuts and a few slices of red chili peppers. Serve the steamed rice and fresh vegetables on the side for a visually appealing presentation.