Indonesian Babi Kecap (also known as babi ketjap) is stewed pork in a delicious sweet Kecap ginger sauce. It is a classic from the Indonesian kitchen because it is so easy to make and has a delightful taste. Delicious for dinner, but also as part of your Asian buffet. Because everyone likes this flavorful dish!
Indonesian Babi Kecap
When I go to the Dutch Chinese takeaway, I often order Babi Pangang, Bami Goreng, and a jar of Chinese Tomato Soup. A regular part of the takeout menu. Not that I go there often, because I like to cook too much, but sometimes it's so handy.
What I often add to that list is Babi Kecap. That is stewed pork in a ginger kecap sauce. And to make this dish even tastier, I use two different types of meat: bacon and pork tenderloin. And that combination is just as delicious as the Chinese (or maybe even a little better!).
This recipe is adapted from the Dutch cookbook Bartje Boemboe by Jojo Keller.
What do you need for Babi Ketjap Stew?
To prepare this Indonesian Babi Ketjap, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Ginger, Shallot, Peppers, and Garlic - The seasonings of the Babi Kecap. You grind these spices into a delicious paste called bumbu.
- Kecap Manis - Kecap Manis is a sweet Indonesian soy sauce. It is dark in color and gives a delicious soy taste.
- Soy sauce - Salty soy sauce. You can also use light soy sauce or Japanese soy sauce.
- Ginger Syrup - Makes the sauce sweet, with a hint of ginger.
- Pork Belly - Fry the pork belly in the pan until crisp and brown. They get a delicious bite.
- Pork tenderloin - The pork tenderloin is fried and stewed in the frying pan. This will be deliciously tender meat.
- Tamarind pulp - This is a fruit with a sour taste. It is used in stews to tenderize the meat (just as vinegar or lemon juice would). Tamarind pulp is used for this recipe. You could replace it with a tablespoon of lemon juice and brown sugar.
- Lemon juice - Use fresh lemon juice (which is the best). Makes the meat tender.
- Palm sugar - Palm sugar, also called Gula Djawa, is extracted from the palm tree. The sap of this tree is boiled down until you are left with that characteristic brown color. Then, when you pour it into a mold, it hardens. As a result, it has a caramel-like, slightly salty taste. You can find this ingredient at the Asian Supermarket.
How to prepare Pork in Sweet Kecap Ginger Sauce
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make the bumbu by placing the shallot, pepper, garlic, and peeled ginger in the food processor and slicing it into a smooth paste.
- Heat a skillet on medium heat with some oil, add the finely chopped shallot, and fry for about 2 minutes. Then add the bumbu and stir-fry everything for 5 minutes.
- Add the bacon cubes and pork tenderloin into the pan and fry the meat for 10 minutes until golden brown.
- Pour in the Kecap Manis, soy sauce, and the Tamarind pulp, and let it come to a boil. Immediately turn the heat to low and simmer for 30 minutes with the lid on the pan. Then add the lemon juice, ginger syrup, and palm sugar and heat, stirring, until the palm sugar has dissolved. Serve immediately.
Serve with your Asian buffet: a delicious combination with Bami Goreng, Babi Pangang, and Foe Yong Hai. And as a starter, Chinese tomato soup.
Garnish with parsley and toasted sesame seeds. Spring onions are also delicious as a garnish!
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Indonesian Babi Kecap (Babi Ketjap)
Equipment
Ingredients
Bumbu
- 5 shallots peeled and quatered
- 3 cloves garlic peeled
- 2 inch fresh ginger fresh, peeled, and grated or 1½teaspoon ground ginger
- 2 red chili peppers washed and deseeded
Babi Kecap stew
- 1 tablespoon vegetable oil
- 1 shallot finely sliced
- 1 pound pork tenderloin cut into 1 x 1 inch (2 x 2 cm) cubes
- ¼ pound pork belly cut into 1 x 1 inch (2 x 2 cm) cubes
- 5 tablespoons Kecap Manis
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste
- 1 teaspoon ginger syrup
- 2 teaspoons lemon juice fresh
- 2 teaspoons palm sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Bumbu
- Put the shallots, garlic, ginger (powder), and the peppers in the bowl of the food processor. Blend until you have a smooth paste.5 shallots, 3 cloves garlic, 2 inch fresh ginger, 2 red chili peppers
Babi Kecap
- Heat a frying pan and pour in the oil.1 tablespoon vegetable oil
- Add the shallot and bake until the shallot is translucent, about 2 minutes. Add the bomb and fry for 5 minutes while stirring occasionally.1 shallot
- Add the meat and bake, so it's nicely browned.1 pound pork tenderloin, ¼ pound pork belly
- Pour the kecap, soy sauce, and tamarind into the skillet and let it come to a boil. Then, turn the heat down and put a lid on the skillet.5 tablespoons Kecap Manis, 1 tablespoon soy sauce, 2 tablespoons tamarind paste
- Let the dish simmer on low heat for 30 minutes.
- Add the lemon juice, ginger syrup, and palm sugar. Stir until the palm sugar is dissolved.1 teaspoon ginger syrup, 2 teaspoons lemon juice, 2 teaspoons palm sugar
- Serve immediately.Â
Notes
- Refrigerator - Keep the Babi Ketjap covered in the fridge for a maximum of 3 days. The taste is even better if you make the Babi Ketjap a day in advance!
- Freezer - Babi Kecap freezes very well (so make two servings at once and save one for a busy evening!). Store in a freezer box or bag for up to 2 months.
- Reheat - Warm it up in the microwave. Put everything in a bowl, heat for a minute, and stir well. Then heat for another minute. Check whether it is warm enough; otherwise, repeat it. You can also heat it in an oven dish covered with aluminum foil for 25 minutes at 285 °F (140°C). Or heat over low heat in the frying pan. Then add some extra water; otherwise, it will be too dry.
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