Entree: Indonesia – Chinese-Indonesian – Babi Kecap (Pork braised in sweet kecap manis soy sauce with aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) pork belly, skin removed and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) kecap manis (sweet soy sauce)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) minced fresh ginger
- 2 star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 1/2 tsp (1 g) ground white pepper
- 2 tbsp (30 g) palm sugar or dark brown sugar
- 1 cup (240 ml) water or light chicken stock
- 4 hard-boiled eggs, peeled, approx. 50 g each
- 2 kaffir lime leaves
- 2 scallions, sliced for garnish
- Salt to taste

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed pork belly and brown on all sides, working in batches if necessary, about 6–8 minutes per batch. Remove and set aside.
2. In the same pot, reduce heat to medium and sauté the sliced shallots until softened and caramelized, about 8 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.
3. Return the browned pork to the pot. Add the kecap manis, light soy sauce, palm sugar, star anise, cinnamon stick, kaffir lime leaves, and ground white pepper. Stir to coat the pork evenly.
4. Pour in the water or stock to just cover the meat, bring to a simmer, then reduce heat to low. Cover and braise gently for 1 to 1 1/4 hours, or until the pork is fork-tender and the sauce has thickened. Stir occasionally and skim any excess fat if desired.
5. Add the hard-boiled eggs to the pot for the last 15 minutes of cooking so they absorb flavor and the sauce reduces around them.
6. Remove the star anise, cinnamon stick, and kaffir lime leaves. Taste and adjust seasoning with a little salt if needed. Garnish with sliced scallions and serve hot with steamed rice.