Recipe

Babi Kecap (Pork in Sweet Soy Sauce)

This unique dish takes its taste from kecap manis, the thick, rich-tasting sweetened soy sauce that is an exclusively Indonesian ingredient. Long, slow simmering makes the meat supremely tender. Serve with plain white rice and a sambal well spiked with chilli.


Ingredient:
2 lb (1 kg) lean boneless pork (fresh ham/picnic shoulder)
1 teaspoon salt
1 teaspoon black pepper
¼ cup (2 fl oz/60 ml) vegetable oil
1 large onion
2 teaspoons crushed garlic
2 teaspoons minced fresh ginger
1 teaspoon minced fresh red chilli, or more to taste
½ cup (4 fl oz/125 ml) sweet soy sauce
1 cup (8 fl oz/250 ml) thin coconut milk

How to make:

• Cut the pork into 1 1/2-in (1-cm) cubes and sprinkle with the salt and pepper. Heat the oil in a large pan until very hot and fry the pork until evenly coloured; do not overcrowd the pan or the pork will begin to stew instead of browning. Transfer to a heavy saucepan or baking dish.

• Peel and finely chop the onion. Sauté in the remaining oil with the garlic and ginger until softened, then add the chilli and sauté again briefly. Add to the pork with the remaining ingredient.

• Bring to the boil, then simmer gently over low heat or in a 350°F (180°C) oven fro about 1 ½ hours, until the meat is completely tender and the sauce is well reduced. Add a little more coconut milk during cooking, if needed. Skim the fat from the surface before serving.

SERVES 6