Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce)
Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce)

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, babi kecap (indonesian braised pork belly in a sweet soy sauce). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce) is something which I’ve loved my entire life. They are fine and they look fantastic.

Please note this is totally optional, I just do this. I came across a recipe for Babi Kecap, an Indonesian braised pork in sweet soy sauce dish on the blog Almost Bourdain a few weeks ago and saved it. I have a fondness for pork belly [NB: this is the eighth pork belly recipe on my blog] and I am always looking for new ways to cook it. The name of this dish is "BABI KECAP (PORK IN SWEET SOY SAUCE)".

To begin with this particular recipe, we must prepare a few components. You can have babi kecap (indonesian braised pork belly in a sweet soy sauce) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Babi Kecap

(Indonesian Braised Pork Belly in a Sweet Soy Sauce):

  1. Prepare 1 kg pork rasher (pork belly)
  2. Make ready 1 cup water
  3. Take 4 boiled eggs
  4. Prepare 10 garlic cloves minced
  5. Take Pepper, salt, sugar
  6. Take 1 cm ginger
  7. Prepare 5 Tablespoons kecap manis
  8. Take 3 Tablespoons Oyster Sauce

Every Chinese Indonesian is familiar with Babi Kecap, or pork in soy sauce. Pork belly is the most common cut for this dish, but you can also use pork shoulder or pork loin portion that is closest to the shoulder. Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households.

Instructions to make Babi Kecap

(Indonesian Braised Pork Belly in a Sweet Soy Sauce):

  1. Heat up the wok to medium heat and add the pork. Do not use any oil as the pork contains lots of fat already and by stirring the pork in the wok it will release the oil. Cook for about 5 minutes until brown.
  2. Add the garlic into the pan, continue stir until the garlic is fragrant then add the ginger.
  3. Add all the sauces and seasoning to taste, adjusting if required.
  4. Turn the heat to low, pour in the water and add the boiled egg.
  5. Cook for about 50-60 minutes or until the meat is tender. It is important to stir once every 5 minutes, so that the sauce does not burn at the bottom of the wok.

Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Batak and Minahasan. This dish keeps extremely well in the freezer, and it is worth making a large quantity from, say, half a leg-of pork, which is much cheaper than buying pork fillet. If you are going to freeze however, do not add the sherry or lemon juice at the time of cooking.

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