Here’s another one of my favorite Indonesian pork recipes (I have several favorites in this category!). This one is a roasted pork tenderloin that has been marinated in a ginger/garlic/sweet soy sauce. It is served over a bed of crisp, shredded white cabbage, with a drizzle of a unique (delicious!) ginger sauce. I hope you’ll try it!
2 tsp peeled, finely grated fresh ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp Laos powder
2 Tbsp kecap manis
1/2 tsp salt
1/4 tsp ground black pepper
1 lb (or so) pork tenderloin
1/3 cup brown sugar, packed
2 tsp kecap manis
1/4 cup white vinegar
1/4 cup chicken stock
2 Tbsp tomato paste
3 tsp corn flour (cornstarch)
1 inch peeled fresh ginger, cut lengthwise into very fine julienne strips (about 1/2 Tbsp)
1 tsp sambal ulek
1 small onion, diced
1 Tbsp canola oil
1/2 head white cabbage, very thinly sliced
Prepare the marinade by combining the first 6 ingredients (through ground black pepper) in a small bowl. Place the pork in a shallow dish and cover evenly with the marinade. Cover with plastic wrap and refrigerate for an hour (or longer).
Meanwhile, prepare the ginger sauce by whisking together the next 7 ingredients (through sambal ulek) in a medium bowl. Heat oil in a small sauce pan over medium-high heat. When hot, add the onions and saute for 3 minutes. Add the sauce mixture. Stirring constantly, slow bring to a boil. Reduce to low and continue to cook until the sauce thickens (about 5 minutes). Remove from heat, cover and set aside.
Heat oven to 425 degrees Fahrenheit. Line a baking dish that will accommodate the pork with aluminum foil and place the pork in the dish. Cook the pork until it registers 155 degrees Fahrenheit when inserted with a thermometer in the thickest portion (about 20 minutes) — cooking the pork any longer will dry it out. Remove the pork from the oven and place on a cutting board. Cover loosely with aluminum foil and let rest 10 minutes.
Slice the pork into half-inch pieces. Spread the sliced cabbage on a serving platter and place the pork slices on top. Pour sauce over the pork. Serve with steamed jasmine rice.
oh that looks good!!
Reblogged this on etnicole.
Hi, Mr. Smith!
I finally got the chance to try this recipe! It was super duper good! My aunt and I enjoyed it with warm white rice and fresh lettuce & cucumber (instead of white cabbage).
I used fresh garlic, laos and ginger instead of the powdered ones. I processed them with the kecap manis.
The color of the sauce is darker because I used traditional hand-made palm sugar which is sometimes darker the one sold in supermarket. The sambel ulek I used contained dried chilies, which made the sauce even darker. 😀
Thank you very much for sharing the recipe!
Hi Hari, I’m so pleased that an Indonesian native tried my babi panggang recipe — I’m very flattered (you’ve probably guessed that Indonesian cuisine is one of my favorites)! Your version looks delicious — the darker the sauce, the better to me. I have gula jawa on hand, and I’ll use that next time. I’ve learned that fresh ganangal doesn’t keep so well here, so I use it only for special occasions (thus, the Laos powder). Thanks again for the great comment!
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