Indonesian Style Pork Roast Recipes

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INDONESIAN-STYLE PORK ROAST



Indonesian-Style Pork Roast image

Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast-peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

2 pounds boneless pork loin roast
COATING:
1/4 cup creamy peanut butter
3 tablespoons reduced-sodium soy sauce
2 tablespoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 large clove garlic, crushed
1 tablespoon lemon juice
PEANUT SAUCE:
1 cup reduced-sodium soy sauce
2 tablespoons pineapple juice
1 clove garlic, crushed
1/4 cup sherry
1/2 teaspoon minced fresh gingerroot
1/2 cup chopped unsalted peanuts

Steps:

  • Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 390 calories, Fat 21g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1934mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 39g protein.

INDONESIAN PORK ROAST WITH PEANUT SAUCE



Indonesian Pork Roast with Peanut Sauce image

This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Pork

Time 3h

Yield 10 serving(s)

Number Of Ingredients 12

1 cup regular-strength chicken broth, heated
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
4 -5 lbs boned and tied pork shoulder
1 cup water
2/3 cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4-1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
  • Stir till dissolved.
  • Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
  • Cover and refrigerate until the next day, turning several times.
  • Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
  • Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
  • To serve, let meat stand for 10 minutes.
  • Meanwhile, prepare Peanut Sauce.
  • Cut meat across the grain into thin slanting slices.
  • Serve with sauce.
  • Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
  • Cook over medium-low heat, stirring, until mixture boils and thickens.
  • Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
  • Serve hot.
  • If made ahead, cover and refrigerate for up to 2 days.
  • To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.

INDONESIAN PORK ROAST



Indonesian Pork Roast image

I love my crockpot. With school starting back next week our crazy scheduleing will also start. So the fastest way I can get a meal on the table to have some family time and everyone eat together is important to me. That is why I use my crockpot more during school.

Provided by Charlotte J

Categories     Pork

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs boneless pork roast
1 tablespoon soy sauce
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 1/2 teaspoons sesame oil
1 teaspoon five-spice powder
1/4 teaspoon cayenne
1/3 cup peanut butter

Steps:

  • Combine soy sauce, garlic, ginger, sesame oil, five spice and cayenne.
  • Place pork roast in 3 1/2 -quart slow cooker.
  • Spoon spice mixture over top of roast.
  • Cover and cook on low heat setting 6 1/2 -7 hours or until pork is tender.
  • Remove roast from slow cooker.
  • Stir peanut butter into juices until smooth.
  • Spoon sauce over sliced roast.

INDONESIAN PORK-BABI PANGANG



Indonesian Pork-Babi Pangang image

This Indonesian pork dish has as many variations in the Netherlands as hamburgers and pizza's do in America. This is my own variation, with the biggest difference that I add chili oil or paste to it. Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat which they have. I do realise this sounds strange, but I also like this finely chopped in a salad stuffed pita with tzatziki. Prep time does not include marinating time.

Provided by PetsRus

Categories     Indonesian

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons sweet soy sauce (ketjap Manis)
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1 tablespoon fresh grated ginger
2 garlic cloves, crushed
1 onion, chopped as finely as possible
chili oil (optional) or sambal oelek (optional)
1 tablespoon lemons or 1 tablespoon lime juice
some salt and pepper
2 lbs thick boneless pork shoulder chops

Steps:

  • Mix all the ingredients, except the meat, together.
  • Cover the meat with this.
  • Put in a plastic bag, close tightly and put in the fridge.
  • Marinate for a minimum of 4 hours or, (preferred) leave overnight.
  • Remove from the fridge half an hour before cooking.
  • Preheat oven to 350°F.
  • Put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil.
  • Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
  • When they get too dark cover with aluminium foil.
  • Serve the chops cut up in large pieces.

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