How to Cook Babi Ketjap
Babi Ketjap is an Indonesian dish known also as Pork in Sweet Soy Sauce.
Indonesia is a country known for its rich and diverse culinary traditions. With its vast array of spices and flavors, Indonesian cuisine never fails to entice food enthusiasts from around the world. Among the many delectable dishes that grace Indonesian tables, Babi Ketjap stands out as a favorite. This fragrant and succulent pork dish is a testament to the country’s culinary mastery and cultural heritage.
About Babi Ketjap
Babi Ketjap, also known as “Pork in Sweet Soy Sauce,” has its roots in the culinary traditions of the Indonesian-Chinese community. This community, commonly known as Peranakan or Chinese-Indonesians, emerged from the intermingling of Chinese immigrants and the local Indonesian population. Babi Ketjap beautifully reflects this cultural fusion, blending the use of Chinese soy sauce with Indonesian spices and techniques.
Learn more about Babi Ketjap here.
Ingredients for Babi Ketjap
At the heart of Babi Ketjap lies the flavorful combination of tender pork and sweet soy sauce. The dish is typically made using succulent chunks of pork belly or pork loin, which are simmered in a fragrant mixture of soy sauce, palm sugar, garlic, ginger, star anise, and other aromatic spices. This combination infuses the meat with a delightful balance of savory, sweet, and umami flavors.
Preparation of Pork in Sweet Soy Sauce
To prepare Babi Ketjap, the pork is first marinated in a mixture of spices, allowing the flavors to penetrate the meat. After marination, the pork is seared until golden brown, adding a delicious caramelized crust. The meat is then slow-cooked in the marinade, allowing it to become tender and absorb the flavors of the sauce. The result is a melt-in-your-mouth pork dish with a glossy, savory glaze.
Serving Babi Ketjap
Babi Ketjap is commonly served with steamed rice, which helps balance the rich flavors of the dish. The tender pork and its luscious sauce complement the simplicity of the rice, creating a harmonious combination. It also is commonly served with noodles.
It is often garnished with thinly sliced spring onions, bok choy, or fried shallots, adding a touch of freshness and texture.
While the basic recipe for Babi Ketjap remains consistent, there can be variations in ingredients and cooking techniques across different regions of Indonesia. Some versions incorporate additional ingredients such as kecap manis (sweet soy sauce), tamarind, or even coconut milk. Regional variations also exist in the spiciness and overall sweetness of the dish, reflecting the diverse culinary landscape of the country.
Try these other Indonesian dishes:
Bitter Melon Stirfry With Ground Pork
Pair your meal with these Indonesian desserts:
Below is a Babi Ketjap recipe. While this is set to simmer for 4 hours, you can get away with about 20-30 minute. But the flavor will be much richer if you let it simmer for quite awhile.
How to Cook Babi Ketjap
Babi Ketjap is an Indonesian dish known also as Pork in Sweet Soy Sauce. This recipe is great served over either noodles or rice.
Ingredients
- 1 lb pork, chopped into bite-sized chunks
- 2 onions, finely chopped
- Bunch of fresh cilantro, leaves picked
- 2/3 cup tomato paste
- 1 garlic clove
- 1 tbsp vinegar
- 3 tbsp thick, sweetened soy sauce or ketjap manis
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- Salt and freshly ground black pepper to taste
Instructions
- Heat a lashing of oil in a large pot and throw in the onions.
- Stir fry for a couple of minutes or until it softens slightly and toss the meat chunks into it.
- Increase the heat slightly and sauté further for about 5-8 minutes or until they brown on every side evenly.
- Sprinkle the ground spices and drop in the garlic before cooking the mixture at reduced heat for 3 minutes.
- Spoon in the tomato paste as well as ketjap manis (sweet soy sauce), followed by a splash of vinegar and give it a nice stir to mix well.
- Pour in water until the mixture is just covered and continue to cook the mixture until it starts boiling.
- Reduce it to a simmer and continue to do so over slow flame for about 4 hours or until the sauce thicken to a great extent.
- Adjust the seasonings and fold the chopped cilantro into the sauce until they are distributed evenly throughout the sauce.
- Pour the babi ketjap into a bowl and serve with cooked rice or noodles.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 765mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 4g
Last Updated on June 27, 2023 by Carleen