Yesterday I cooked babi pangang and oh boy, that was delicious. I don't think I've ever made babi pangang before, but inspired by all the Dutch things last weekend I prepare pork ribs in a marinade on Sunday night. It stayed in the fridge for 24 hours and I cooked it yesterday. It was an excellent dish and got great reviews from my audience.
I also made a small pan with sauce, but that didn't turn out very nice. The recipe called for tomato ketchup, which should have been a warning sign, and the result just wasn't delicious. Next time I'll use another recipe.
The meat in the babi pangang is pork, but there are a couple of different cuts you can use. Yesterday I tried pork ribs, another time I'll probably go for boneless meat. In Holland a great choice would be speklapjes (pork belly strips). Marinade the meat and let it stand for at least an hour, preferably over night (see ingredients below).