Babi panggang facts for kids
A Batak style babi panggang, served with spiced blood as dipping sauce.
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| Type | Lunch, dinner |
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| Place of origin | Indonesia |
| Region or state | North Sumatra, North Sulawesi, Bali, and Nationwide in Indonesia; also popular in Southeast Asia region |
| Associated national cuisine | Singapore, Malaysia, Indonesia and Netherlands |
Babi panggang is a tasty dish from Indonesia. It's made with grilled or roasted pork. In the Indonesian language, 'babi' means pig or pork, and 'panggang' means grilled or roasted. So, Babi panggang simply means "grilled pork"! There are different kinds of Babi panggang, each with its own special flavor.
Contents
Batak Grilled Pork: A Special Dish
Babi panggang Karo and Babi panggang Toba are two similar dishes. They are made by the Christian Batak Toba and Batak Karo groups. These groups live in North Sumatra, Indonesia.
For these dishes, pigs are prepared carefully. The meat is grilled, and bones are used to make a clear soup. A special dipping sauce is also made. These three parts are served together with plain rice. They also come with a sambal andaliman, which is a spicy sauce. It is made from fresh sichuan pepper.
Chinese Grilled Pork: Different Styles
In other parts of Indonesia and also Malaysia, Babi panggang can mean something different. Here, it often refers to common Chinese pork dishes. Chinese people are the main group who eat pork in these areas.
For example, babi panggang putih is the local name for siu yook. This is a Chinese dish of crispy roasted pork belly. Babi panggang merah is the local name for Chinese char siu. This is a sweet and savory barbecued pork.
Dutch Babi Panggang: A Unique Mix
In the West, especially in the Netherlands, Babi panggang is a pork dish with a tomato-based sauce. This dish is a mix of Dutch, Indonesian, and Chinese cooking styles. It is also known as babi panggang speciaal in the Netherlands. The sauce is called speciaal saus, meaning "special sauce."
This mixed version of Babi panggang became very popular in the Netherlands and Flanders. It was often found in "Chinese-Indonesian restaurants." These restaurants became common in the Netherlands in the late 1960s and early 1970s. Many of them were owned by people who moved from Hong Kong.
The dish usually has slices of crispy deep-fried pork. These are served on top of acar campur. This is a salad made with thinly sliced white cabbage and carrots. It's similar to a pickle and comes from Indonesia. A lot of the special sauce is poured over the pork and salad.
It's likely that Cantonese cooks created this dish. They might have done this in the former Dutch East Indies (now Indonesia). Or they might have created it in the Netherlands itself. This happened after many Asians and Eurasians moved there. This was after Indonesia became independent from the Netherlands.
The Special Sauce
The sauce for the Dutch version of Babi panggang is similar to other sweet and sour sauces. These are common in Cantonese cuisine. Most recipes for this sauce include tomato puree, ketchup, or fresh tomatoes. They also use fresh or powdered ginger, water, vinegar, salt, and a lot of sugar.
Some recipes might also add onion, garlic, soy sauce, sambal (a chili paste), fresh chili peppers, sherry or rice wine, broth, and MSG. Cornstarch is often used to make the sauce thicker.
See also
In Spanish: Babi panggang para niños
