A delicious recipe for pork in soy sauce, called babi ketjap in Dutch. The meat is tender and got a great sweat flavor. Delicious with white rice and a green salad.
I was asked to review the book Bartje Boemboe - Bart Eijken en Jojo Keller.. A Dutch cookbook full of Indonesian recipes. The book is Dutch and got a wide variety of recipes. I wrote the review in Dutch and since it's only available in Dutch I will only put a link to the original review.
I made this delicious dish from the book Bartje Boemboe, because this is one of the dishes that I know and which I have therefore a bit of a comparison. I have adapted the recipe to the ingredients I had in the pantry and didn't add as much peppers as the original recipe, because for our family it seemed a bit too much.
The meat was beautifully tender and the flavor was delicious. You have to stay close to the stew, since burning can happen in a minute. It's a delicious recipe when served with white rice!
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Babi ketjap - pork in soy sauce
- 6 shallots chopped
- 3 cloves garlic
- 5 cm ginger fresh and grated or 1.5 teaspoon ground ginger
- 2 red peppers washed and seeded
- 500 grams pork loin cut into cubes of 5 x 5 cm
- 100 grams bacon cut into 5 x 5 cm
- 5 tablespoons sweet soy sauce
- 1 tablespoon salty soy sauce
- 2 tablespoons tamarind pulp
- 1 teaspoon ginger syrup
- 2 teaspoons lemon juice
- 2 teaspoons palm sugar
- oil v
- Make the boemboe paste:
- In the food processor with blade put in the bowl: 5 shallots, garlic, ginger (powder) and the peppers. Blend until you have a smooth paste.
- Heat a frying pan and pour in the oil.
- Add the last shallot and bake until the shallot is translucent, about 2 minutes. Add the paste and fry for 5 minutes while stirring occasionally.
- Add the meat and bake so it's nicely browned.
- Pour the sweet and salt soy sauce and tamarind asin with the meat and turn the heat down.
- Let the dish simmer on low heat for 30 minutes.
- Add the lemon juice, ginger syrup and palm sugar. Serve immediately.
- Serve with white rice.