Babi Kecap Recipe Indonesian Braised Pork Belly

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BABI KECAP RECIPE (INDONESIAN BRAISED PORK BELLY)



Babi Kecap Recipe (Indonesian Braised Pork Belly) image

Are you a pork belly lover or an adventurous eater? If yes, look no further. This pork belly and shitake mushroom braised in spices and Indonesian kecap manis (sweet soy sauce) is as flavorful as a dish can get, yet easy enough to make in your own kitchen.

Provided by Coconut and Spice

Categories     MAIN DISHES

Time 1h30m

Number Of Ingredients 14

3 to 3 1/2 lbs pork belly (with or without skin)
2 tbs ebi (dried shrimp), soaked in water for 10 minutes until plumped, then minced
2 large shallots, thinly sliced
8 garlic cloves, minced
1" peeled ginger, julienne
2 red jalapenos (available in Asian grocery stores), thinly sliced
3-4 green onions, thinly sliced
2 c shitake mushrooms, cut into quarter
3 tbs fish sauce
3 tbs soy sauce
6 tbs kecap manis (Indonesian sweet soy sauce)
1 c water or broth
1 tsp white pepper
Oil for sauteeing

Steps:

  • In a large skillet or wok, pour 2 tbs of oil over medium high. Once hot, add garlic and shallot and cook until fragrant, about 1 minute.
  • Add ebi, ginger, jalapeno. Stir and cook for another minute.
  • Add pork belly and cook for about 8 minutes until brown.
  • Add mushroom, broth, fish sauce, soy sauce, kecap manis and white pepper. Stir to combine and bring to a boil.
  • Reduce heat to low and simmer uncovered for about 1 hour until meat is tender and liquid has thickened and reduced by ½.
  • Sprinkle chopped green onion.
  • Serve immediately with a side of steamed rice and sliced cucumber.
  • Acar (Indonesian pickle) pairs well with this dish

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