Babi Ketjap
Babi Ketjap or Babi Kecap Is another Chinese-Indonesian dish of pork belly in ketjap sauce. Uncured Pork belly was hard to come by in the USA but lately I am able to get the pork belly in larger grocery stores.
Yield: 4
Materials
- 3 lbs pork belly uncured
- 2 tsp shrimp paste
- 1 large onions
- 6 garlic cloves minced
- 1/2 tsp ginger
- 1 tbsp Sambal Oelek
- 3 tbsp Oyster sauce
- 3 tbsp soy sauce
- 6 tbs ketjap manis Indonesian sweet soy sauce
- 1 cup water or broth
- 1 tsp white pepper
- Oil for sautéing
Instructions
- In a large skillet or wok, pour 2 tbsp of oil over medium high. Once hot, add chopped garlic and onion.
- Add shrimp paste, ginger, Sambal Oelek. Stir and cook for another minute.
- Add pork belly and cook for about 5 minutes until brown. Since I like to have my pork belly crispy I put the cooked pork belly under the broiler. Turn the oven on Broil and take the meat out of the wok, put on a cooking tray. Broil for about 8 minutes. Watch that you are not burning the meat to a crisp.
- Add broth, Oyster fish sauce, soy sauce, ketjap manis and white pepper to the wok. Stir to combine and bring to a boil. Add the meat back to the wok. Reduce heat to low and simmer uncovered for about 1 hour until meat is tender and liquid has reduced. Pour the grease off and serve with a side of rice and sliced cucumber.