Babi Kecap (Slow Braised Pork with Ginger, Chilli & Sweet Soy Sauce)

Babi Kecap Recipe
(Adapted from Rick Stein's Far East Odyssey)
Serves 6


2 tbsp vegetable oil
100 g shallots, thinly sliced
50 g garlic, crushed
25 g peeled ginger, finely grated
1.25 kg lean pork shoulder, cut into 3cm chunks
4 tbsp kecap manis (I use Conimex brand which is a Dutch Indonesian brand.)
2 tbsp dark soy sauce
3 tbsp Tamarind water
1/2 tsp freshly ground black pepper
3-4 medium-hot chillies, seeded and chopped
4 red bird's eye chillies, left whole
500 ml Asian chicken stock
Crisp fried shallots, to garnish


  1. Heat the oil in a large, heavy-based pan over a medium heat. Add the shallots and fry until they are soft and richly golden. Add the crushed garlic, ginger and 1/2 tsp salt and cook for 1 minute. Add the pork to the pan and fry for 2 minutes until lightly coloured. Add the kecap manis, dark soy sauce, tamarind water, pepper, chopped and whole chillies and stock. Leave to simmer, uncovered, for about 1 1/2 hours, stirring now and then towards the end of cooking, until the pork is tender.
  2. Lift the pork out of the sauce with a slotted spoon onto a plate. Boil the cooking liquid until it has reduced to a well-flavoured, slightly thicken, shiny, dark brown sauce. Season to taste with salt, return the pork to the pan and stir in.Spoon the pork onto a warmed serving plate, scatter with the crisp fried shallots and serve.

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