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.
| 1 cup |
| Indonesian Sweet and Sour Marinade |
Preparation:
After use of the Indonesian Sweet and Sour Marinade 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 can be used for:
Indonesian Sweet and Sour Pork
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.
Babi Panggang Spare Ribs
I love Babi Panggang and I love pork spare ribs.
That's how this recipe came into being.
Babi Panggang is quite easy to make on the barbecue and is absolutely delicious.
