Recipe#3516

Title: Babi Pangang

Newsgroups: rec.food.recipes 
 From: jojo@leland.Stanford.EDU (Joanne Spetz) 
 Subject: Babi Pangang 
 Message-ID: <2ibpek$6a1@nntp2.Stanford.EDU> 
 Organization: Stanford University, CA 94305, USA 
 References: <97QY072@taronga.com> 
 Date: 28 Jan 1994 19:35:48 GMT 

My Indonesian cookbook has a recipe for Panggang Kambing (spit-roasted
 or oven-roasted lamb).  Since Kambing is "lamb" and Babi is "pork" you 
 get what you want by substituting pork for lamb.
The quantities suggested here for the marinade will be sufficient for
 a lamb leg or shoulder or about 16 good-sized lamb chops.
 For the marinade:
 2 cups tamarind water (see NOTE)
 3 tsp brown sugar
 1 tsp chili powder
 2 tsp salt
 1 tsp ground coriander
 Marinate the meat for at least 5 hours, or overnight, turning it several
 times.  Just before you are ready to start cooking, prepare a sauce with
 the following ingredients:
 2 tbsp lemon or lime juice
 4 cloves garlic, crushed
 3 tbsp dark soy sauce
 1 tbsp sate powder or ground roast peanuts (optional)
 1/2 tsp ground ginger
 1 tbsp olive oil or melted butter.
 The traditional way to cook the meat is to grill it on a spit over
 a charcoal fire, which takes a long time if you are grilling the
 whole sheep in one piece.  There is no reason, though, why a leg or
 shoulder should not be spitted over charcoal in a barbecue.  When
 the meat is half-cooked, score it deeply with a knife, brush it well
 with the sauce, and continue cooking until the meat is tender.  The
 whole process is likely to take up to 2 hours.
 There is, of course, an easier, less picturesque method, which gives
 just as good results.  Preheat your oven to 350F and roast the lamb for
 80 minutes (less if you are using chops).  Score the joint deeply,
 brush it with the sauce and grill it, turning it over and brushing it
 with sauce several times.  When the meat is nicely browned all over,
 it is ready to serve.
 NOTE:  To make tamarind water, soak 1 tbsp dried tamarind in 3 tbsp
         hot water.  Strain.  Substitute lemon or lime juice.
 Source:  Indonesian Food and Cookery by Sri Owen, published by Prospect
          Books, London, 1980