Babi Pangang Met Rijst Zoals Van Je Favoriete Chinees!
A delicious recipe for Babi Pangang served with rice, reminiscent of your favorite Chinese takeout.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Scale
- 500g pork shoulder
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 300g jasmine rice
- 500ml water
- Spring onions for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- In a bowl, mix soy sauce, hoisin sauce, honey, five-spice powder, and minced garlic.
- Marinate the pork shoulder in the sauce for at least 30 minutes.
- Heat vegetable oil in a pan and sear the pork on all sides until browned.
- Transfer the pork to a baking dish and pour the remaining marinade over it.
- Bake in the oven for 25-30 minutes until cooked through.
- While the pork is baking, rinse the jasmine rice under cold water.
- In a pot, combine the rice and water, bring to a boil, then reduce heat and simmer for 15 minutes.
- Once the pork is done, let it rest for a few minutes before slicing.
- Serve the sliced pork over the rice and garnish with spring onions.
Notes
- For extra flavor, let the pork marinate overnight.
- Adjust the sweetness by adding more or less honey.
- Serve with a side of stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg