Babi panggang

"Babi panggang" is an Indonesian term that encompasses a variety of grilled pork recipes. In Indonesian, "babi" means pig or pork, and "panggang" means grilled or roasted. There are several versions of this dish, each with its own distinctive twist.

One popular variation originates from the Batak people in North Sumatra, particularly among the Christian Batak Toba and Batak Karo communities. Their rendition of babi panggang utilizes the entire pig: the bones are used to make a soup, the meat is grilled, and the blood is turned into a dipping sauce. This dish is typically served with rice and sambal andaliman, a spicy condiment.

In regions with significant Chinese populations, babi panggang often refers to Chinese pork dishes like siu yook (crispy roast pork) and char siu (barbecue pork).

Interestingly, babi panggang has also found its way to the Netherlands, where it has been transformed into a fusion dish known as "babi panggang speciaal." This version features crispy deep-fried pork topped with a special tomato-based sauce. The sauce, known as speciaal saus, is made from ingredients such as tomato puree, ketchup, ginger, vinegar, and sugar, giving it a unique flavor. This fusion dish became popular through Chinese-Indonesian restaurants in the Netherlands, likely created by Cantonese chefs either in the former Dutch East Indies or in the Netherlands itself.