Indonesian Sweet and Sour Sauce #2

When I adapted the Babi Pangang recipe from stew-like cooking to barbecue cooking, I considered it very important to maintain the overall combination of spices and flavours that I liked so much in the original Babi Panggang recipe that I got from the Indonesian mother-in-law of a friend of ours.

In the original recipe, I found the juice and vegetables in which the pork is braised to be a perfect match for the Indonesian Sweet and Sour Sauce #1 that after the meat is done is poured over the whole lot.

I therefore decided that in my barbecue recipe the Indonesian Sweet and Sour Marinade should be saved after use and turned into what I now call Indonesian Sweet and Sour Sauce #2.

After hot smoking, the pork is sandwiched in between the Indonesian Sweet and Sour Sauce #2 at the bottom and the Indonesian Sweet and Sour Sauce #1 on top.

This dark coloured Babi Panggang sauce is a perfect match for the roasted meat, Atjar Tjampoer and the Indonesian Sweet and Sour Sauce #1.

Ingredients

The following quantities should yield roughly 1 cup of Indonesian sauce, which should be sufficient for 1 to 1½ pounds of meat.

Preparation:

After the Indonesian Sweet and Sour Marinade has been used to cure the meat, collect any leftover liquid, onion, garlic and ginger in a saucepan and bring it to the boil a couple of times to sterilize.

Set aside until needed.

Pit Boss Suggestions:

This Indonesian Sweet and Sour Barbecue Sauce #2 is ideal for:

We got this Indonesian Sweet and Sour Pork Recipe from the Indonesian mother-in-law of a friend, who always makes it in a saucepan, more like a stew. We adapted the recipe and changed it to Barbecue Babi Pangang.

I love Babi Panggang and I love pork spare ribs, and that's how this recipe came into being. Babi Panggang is quite easy to make on the barbecue and is absolutely delicious.

Keep Smokin' !