Babi Kecap - Pork in Sweet and Savoury Sauce
Serve: 4 people
Preparation Time: 1 hour
Ingredients
1 kg pork middle neck, pork belly, or pork shoulder
2 tbs Bali In A Jar Chilli Paste
2 tbs vegetable oil
3 cm fresh sliced ginger (bruised)
2 cm fresh galangal (bruised)
3 star anise
1 cinnamon stick
2 salam/bayleaf
1 tbs soy sauce
3 tbs kecap manis
1 tbs oyster sauce
1 tsp sesame oil
½ cube or ½ tsp chicken stock powder
2 tbs Bali In A Jar Chilli Paste
2 tbs vegetable oil
3 cm fresh sliced ginger (bruised)
2 cm fresh galangal (bruised)
3 star anise
1 cinnamon stick
2 salam/bayleaf
1 tbs soy sauce
3 tbs kecap manis
1 tbs oyster sauce
1 tsp sesame oil
½ cube or ½ tsp chicken stock powder
1 cube (10g) of rock sugar
1 tsp tapioca/arrow root flour - mix in a bowl with a little water
800 ml water
1 tsp tapioca/arrow root flour - mix in a bowl with a little water
800 ml water
Method:
- Cut up pork to your desired size. We recommend cubes of around 5cm length.
- Heat up a wok or deep frypan and add oil.
- Add meat into the wok. Seal all until almost brown colour.
- If not already bruised, bruise ginger and galangal by pressing with flat blade of cutting knife until slightly broken.
- Add all the remaining ingredients, except flour, to the meat.
- Bring up to boil and then turn down the stove to medium. Keep it boiling for 40 minutes, stirring occasionally.
- Once water has reduced turn stove to low and add flour mixture and stir through. Keep folding the meat over to make sure it's not sticking into the wok
- Serve on top of steam rice with vegetables.