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Sweet and Sour Pork

Easy Babi Pangang (Sweet & Sour Dutch‑Chinese Pork)

A simple, down‑to‑earth version anyone can make at home — no specialty shopping required.
Course Main Course
Cuisine Chinese
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 people
Calories per serving 675 kcal

Ingredients

For the pork

  • 1.5 lbs pork shoulder or pork belly (700 g)
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp honey or brown sugar
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • neutral oil
  • pepper
  • salt

For the sweet‑sour red sauce

  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 tbsp ketchup
  • 2 tbsp vinegar white or apple cider
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 4/6 cup water (200 ml)
  • 1 tsp cornstarch mixed with 1 tbsp water
  • a pinch chili flakes for heat (optional)
  • 1 drop red food coloring for that classic restaurant look (optional)

Instructions

  1. 1) Mix soy sauce, ketchup, honey, garlic powder, ginger powder, salt, and pepper. Rub it all over the pork and let it sit for at least 30 minutes (or overnight if you’re planning ahead).

  2. 2) Preheat your oven to 200°C. Line a baking tray with foil and place a wire rack on top if you have one — it helps the pork crisp up evenly. Lay the marinated pork on the rack (or directly on the tray if needed). Roast for 35–45 minutes, until the edges caramelize and the top looks golden and slightly sticky. If it still looks pale at 30 minutes, give it a little extra time — color equals flavor here.

  3. 3) Let the pork rest for 5 minutes, then slice it into thin strips. That’s your babi pangang base, ready for the glossy red sauce.

  4. 4) Sauté onion and garlic in a little oil until soft. Add ketchup, vinegar, sugar, soy sauce, and water. Simmer 5 minutes. Stir in the cornstarch slurry to thicken. Taste and adjust: more sugar for sweet, more vinegar for tang. Add chili flakes if you like a little kick.

  5. 5) Place the sliced pork on a plate and pour the glossy red sauce on top.  Serve the sweet and sour pork with rice and sliced cucumber.

  6. Sweet and Sour Pork