Recipe: This Is Seriously Delicious, Babi Pangang Rolls

Even if you’ve just eaten, your mouth will water when you look at the photo of these rolls with babi pangang. A white bread roll, spicy seasoned pieces of pork belly and that famous sauce, topped with crispy onions: you’ll want to make this NOW.

Making babi pangang yourself takes a bit of work, but it’s absolutely worth it. Think crispy pork belly, fresh from the oven, served with warm sweet-and-sour tomato sauce, and you get the idea. We previously shared a top recipe for crispy pork belly from the Airfryer and a classic babi pangang from the oven, but for this recipe you could even use leftovers from last night’s Chinese-Indonesian takeaway meal.

How to make your babi pangang roll

• Make the sauce first: heat the sunflower oil in a saucepan and sauté the garlic, onion and ginger in it. Deglaze with water, add the chili sauce, lemon, ketchup and sambal, and let it reduce for at least twenty minutes.
• Meanwhile, bake the bread rolls, or warm them up for a moment. Also heat the seasoned pork belly, either in the microwave or in a frying pan.
• Cut open the bread roll, fill it with the meat and pour plenty of sauce over it. Serve with cilantro, mint, red chili and some raw vegetables.

Also read:

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