03 September 2014

BABI KECAP | SWEET SOY PORK

Yum



The same as babi rica, I'd call this meal one of my "lazy meals". I cook them in big batches, eat some of them for dinner, keep some in the fridge for the next 2 days dinner and freeze the rest for next week or anytime I don't feel like cooking. The recipe is easy, all you have to do is just dump everything in the pan, wait for 1 - 2 hours and it will be ready! I recommend cooking this over the weekend because it does take some time to cook it.  

I got the recipe from my Mam five years after I moved to Holland which was 2011. She gave me both the recipe for babi rica and babi kecap. She never really gave measurements, she listed all the ingredients and then I figure out myself how much stuff I should put in. I remember the first time I tried to make it I was being a smarty pants and added oyster sauce to it, it did not taste good. Well, it tasted okay, but it was a completely different taste than what I was trying to achieve. Stick to the classics Oliv!



Tools
  • 1 dutch oven pan
Ingredients A
  • 1.5 juice of lime
  • 2 tablespoon of salt
  • 700 gr pork shoulder chop, diced
  • 300 gr pork belly, diced
Ingredients B
  • 4 tablespoon oil
  • 1 large onion, chopped  
  • 3 cloves of garlic, minced
  • 1/4 nutmeg, grated
  • 2 cinnamon
  • 1 teaspoon freshly ground pepper
  • 5 - 7 pieces cloves
  • 100 ml kecap manis 
  • 1 litre of water
Method
  • Marinate the pork with the lime juice and salt. Let sit for 20 minutes.
  • Sauté all ingredients B for 5 minutes over medium heat until the onions are soft. 
  • Add the marinated pork to the pan, mix and coat the the pork with the chili sauce. Let cook for 10 minutes with a lid on and low heat to extract the juices from the pork.
  • The cooking process will take about 1hr to 1hr45, in the meantime add the water 250 ml at a time over medium low heat with a lid on. When you're on your last bit of water, let cook until the sauce reduces and thickens. At this time you should start to see the nice light brown color coating on the pork. 
  • Best serve, always with warm rice! :)



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