babi kecap

Patricia Tanumihardja and Juliana Evari Suparman’s babi kecap, shared from Mortar & Pestle by Tara, combines pork and potato in a sweet-soy and ginger braise. This version chooses boneless pork belly and white pepper.

The pork marinates in half the kecap manis and the pepper. Sliced Asian shallots, garlic and ginger fry in vegetable oil until fragrant, then the pork cooks with them before salt, sugar, water and the remaining sweet soy sauce join the pot.

A covered simmer tenderises the pork. Yellow-gold potato cubes go in later, and hard-cooked eggs can join them. More water can adjust the liquid level when needed.

Sliced yellow onion enters when the pork and potatoes are ready, just before the pot leaves the heat. Fried shallots finish the braise, which is served with steamed rice and a vegetable side dish.

Tender pork and potatoes take on the rich kecap manis sauce. Ginger and pepper season the braise, while the onion and fried-shallot finish add another layer of flavour.