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!
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Dinner
Cuisine Asian, indonesian
Servings 4persons
Calories 479kcal
Equipment
Food processor with knife
frying pan
Ingredients
Bumbu
5shallots peeled and quatered
3cloves garlicpeeled
2inchfresh gingerfresh, peeled, and grated or 1½teaspoon ground ginger
2red chili pepperswashed and deseeded
Babi Kecap stew
1tablespoonvegetable oil
1shallotfinely sliced
1pound pork tenderloin cut into 1 x 1 inch (2 x 2 cm) cubes
¼poundpork belly cut into 1 x 1 inch (2 x 2 cm) cubes
1. Kecap Manis - A sweet Indonesian soy sauce. It is dark in color and gives a delicious soy taste.2. Soy sauce - Salty soy sauce. You can also use light soy sauce or Japanese soy sauce.3. Tamarind pulp - You could replace it with a tablespoon of lemon juice and a tablespoon of brown sugar.4. Palm sugar or Gula Djawa - A caramel-like, slightly salty sugar. You can find this ingredient at your Asian Supermarket.5. Storage -
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.
6. - The nutritional value is per serving of Babi Kecap (without side dishes), assuming you eat this recipe with four people.