[3] Pigs are slaughtered and used in their entirety to make babi panggang—bones for a clear soup, meat (including offal) to be grilled, and blood for a dipping sauce.

[6] In the West, chiefly in The Netherlands, babi pangang is a pork dish served with a tomato-based sauce.

The dish consists of slices of crispy deep fried pork served on a bed of acar campur (a pickle-like a salad made with thinly sliced white cabbage and carrots of Indonesian origin; it is written atjar tjampoer in Dutch) over which a generous amount of the sauce is poured.

It is highly probable that the dish was developed by Cantonese cooks, either in the former Dutch East Indies (present-day Indonesia) or in the Netherlands itself after the large influx of Asians and Eurasians following the loss of its Indonesian colony and the advent of large-scale international migration worldwide.

Recipes may also include onion, garlic, soy sauce, sambal, fresh chili peppers, sherry or rice wine, broth, MSG, and cornstarch for thickening.