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.
Serves 4.
AnotherDish.com 
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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