Babi Kecap: Braised Pork in Sweet Soy
Pork belly slow-braised in sweet soy sauce with garlic, ginger, and spices. A beloved dish in Bali's non-Muslim communities and North Sulawesi.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g pork belly, cut into chunks
- 4 tbsp sweet soy sauce
- 3 tbsp cooking oil
- 5 shallots, sliced
- 5 garlic cloves, minced
- 3 cm ginger, sliced
- 2 cm galangal, bruised
- 2 bay leaves
- 200 ml water
- 1 tsp five-spice powder
- Salt and pepper
👨🍳 Instructions
- Heat oil and fry shallots and garlic until golden.
- Add ginger, galangal, bay leaves, and five-spice powder.
- Add pork belly and brown on all sides.
- Pour in sweet soy sauce and water.
- Braise on low heat for 1-1.5 hours until pork is very tender.
- The sauce should reduce to a thick, glossy coating.
- Serve with steamed rice.
❓Frequently Asked Questions
What is Babi Kecap: Braised Pork in Sweet Soy?
Pork belly slow-braised in sweet soy sauce with garlic, ginger, and spices. A beloved dish in Bali's non-Muslim communities and North Sulawesi.
Where does Babi Kecap: Braised Pork in Sweet Soy come from?
Babi Kecap: Braised Pork in Sweet Soy originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Babi Kecap: Braised Pork in Sweet Soy difficult to make?
Babi Kecap: Braised Pork in Sweet Soy requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Babi Kecap: Braised Pork in Sweet Soy?
Store leftover Babi Kecap: Braised Pork in Sweet Soy in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.