Indonesian Pork-Babi Pangang

• 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

1. Mix all the ingredients, except the meat, together.
2. Cover the meat with this.
3. Put in a plastic bag, close tightly and put in the fridge.
4. Marinate for a minimum of 4 hours or, (preferred) leave overnight.
5. Remove from the fridge half an hour before cooking.
6. Preheat oven to 350u0b0F.
7. 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.
8. Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
9. When they get too dark cover with aluminium foil.
10. Serve the chops cut up in large pieces.

sweet soy sauce, hoisin sauce, brown sugar, ginger, garlic, onion, chili oil, lemons, salt, pork shoulder chops

Taken from www.food.com/recipe/indonesian-pork-babi-pangang-64577 (may not work)