 ABatak style babi panggang, served with spiced blood as dipping sauce. | |
| Type | Lunch, dinner |
|---|---|
| Place of origin | Indonesia |
| Region or state | North Sumatra,North Sulawesi,Bali, and Nationwide in Indonesia; also popular inSoutheast Asia region |
| Associatedcuisine | Indonesia andNetherlands |
Babi panggang refers to variousIndonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in theIndonesian language.[1]
Babi panggang Karo andBabi panggang Toba are two similar dishes made by the ChristianBatak Toba andBatak Karo ofNorth Sumatra.[2] In Toba Batak culture,pigs have important value. Apart from being a livelihood, raising pigs cannot be separated fromBatak culture.[3] Pigs are slaughtered and used in their entirety to make babi panggang—bones for a clear soup, meat (including offal) to be grilled, and blood for a dipping sauce.
Babi panggang Karo usually accompanied by clear pork bone soup, processed pork blood as dipping sauce,daun ubi tumbuk or mashed sweet potato leaves, andtuak or a drink ofnira sap.[4] The three dishes are served with plain rice and asambal andaliman, made from freshSichuan pepper.[5]
In other parts ofIndonesia and alsoMalaysia, where theChinese are the main pork-eating population,babi panggang may simply be a local term for standard Chinese pork dishes—babi panggang putih issiu yook (燒肉), andbabi panggang merah is Chinesechar siu (叉燒).[6]
In the Netherlands,babi pangang is a pork dish served with atomato-based sauce. ThisDutch/Indonesian/Chinesefusion dish is also known asbabi pangang speciaal in theNetherlands, and the sauce asspeciaal saus (lit.: "special sauce").[7]
This fusion version of babi pangang became popular in the Netherlands and Flanders through so-called "Chinese-Indonesian restaurants", common in the Netherlands since the late 1960s and early 1970s. These restaurants are mainly owned and run by immigrants fromHong Kong. The dish consists of slices of crispy deep fried pork served on a bed ofacar campur (apickle-like a salad made with thinly sliced whitecabbage andcarrots of Indonesian origin; it is writtenatjar tjampoer in Dutch) over which a generous amount of the sauce is poured. It is highly probable that the dish was developed byCantonese cooks, either in the formerDutch East Indies (present-day Indonesia) or in the Netherlands itself after the large influx of Asians and Eurasians following the loss of its Indonesiancolony and the advent of large-scaleinternational migration worldwide.
The accompanying sauce for the Dutch version is similar to other tomato-basedsweet and sour sauces common inCantonese cuisine.[8] Most recipes for this sauce includetomato puree,ketchup or fresh tomatoes, fresh or powderedginger, water,vinegar, salt and a large amount of sugar. Recipes may also includeonion,garlic,soy sauce,sambal, freshchili peppers,sherry orrice wine,broth,MSG, andcornstarch forthickening.
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| Condiments and boemboe | |
