Babi Kecap (Kecap Manis-Braised Pork)
A recipe for Babi Kecap (Kecap Manis-Braised Pork) from the cookbook, Mortar and Pestle! Pork belly and potato pieces are simmered in a rich kecap manis and ginger sauce until tender.
Servings 6 Servings
Ingredients
- 2 pounds (1 kilogram) skinless, boneless pork belly and/or pork shoulder, cut into 1 x 2-inch (2.5 x 5-centimeter) pieces
- 1/2 cup (120 milliliters) kecap manis divided
- 2 teaspoons ground white or black pepper
- 2 tablespoons vegetable oil
- 8 Asian shallots or 4 European shallots, sliced
- 4 cloves garlic sliced
- 4 slices (1/4 inch/6 millimeter each) fresh ginger
- 2 teaspoons fine sea salt
- 1 teaspoon sugar
- 2 1/2 cups (600 milliliters) water
- 1 pound (450 grams) yellow gold potatoes peeled and cut into 2 inch (5 centimeter) cubes
- Hard-cooked eggs optional, I added 3
- 1 small yellow onion sliced
- Fried shallots for garnish
Instructions
- Marinate the pork with 1/4 cup (60 milliliters) of kecap manis and the white pepper in a large mixing bowl for about 1 hour.
- Heat the oil in a large pot over medium-high heat until shimmering hot.
- Add the shallots, garlic, and ginger and fry until fragrant and wilted, about 1 minute.
- Add the pork and stir and cook until no longer pink, about 3 minutes.
- Add the salt, sugar, water, and remaining 1/4 cup (60 milliliters) of kecap manis. The liquid should reach about three-fourths of the way up the pork. Add more water if necessary. Bring to a boil.
- Reduce the heat to medium and simmer, covered, for 30 minutes.
- Add the potatoes and cook until they can be easily pierced with a fork, 10-15 minutes. If you would like the pork to be even more tender and you have time, simmer for another 15-30 minutes before adding the potatoes. Taste and adjust seasonings if desired.
- When the pork and potatoes are ready, add the onion and remove from heat.
- Shower with fried shallots and serve with steamed rice and a vegetable side dish.