Indonesian Babi Kecap (Pork Cooked in Soya Sauce)
Description:
Indonesian Babi Kecap is a delectable dish that showcases the rich flavors of pork combined with the umami depth of soy sauce, making it an ideal recipe for families and gatherings. The beauty of this dish lies not only in its flavor but also in its practicality; it keeps exceptionally well in the freezer. By using a larger cut of pork, such as half a leg, rather than the more expensive pork fillet, you can create a generous quantity of this delicious meal that can be stored for future enjoyment. When preparing for the freezer, it’s best to omit the addition of sherry or lemon juice during the initial cooking process. Instead, these ingredients should be added just before serving, ensuring a vibrant and fresh flavor. When ready to enjoy, simply thaw the pork thoroughly and reheat quickly on a high flame, stirring continuously to achieve the perfect texture and temperature.
Preparation and Cooking Times
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 10 minutes | 30 minutes |
Servings
This recipe yields approximately 4 servings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Soya sauce | 1 1/4 cups |
| Plain flour | 1 cup |
| Powdered ginger | 2 teaspoons |
| Button mushrooms | 1/2 cup sliced |
| Garlic | 4 cloves minced |
| Gingerroot | 4 teaspoons finely chopped |
| Dark soya sauce | 1 cup |
| Black pepper | To taste |
| Chili powder | 2 teaspoons |
| Water | 6 tablespoons |
| Medium-dry sherry | 2 tablespoons |
| Rice wine | 2 tablespoons |
| Lemon juice | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 409.1 kcal |
| Total Fat | 26.6 g |
| Saturated Fat | 4.7 g |
| Cholesterol | 89.3 mg |
| Sodium | 1003.2 mg |
| Total Carbohydrates | 7.4 g |
| Dietary Fiber | 0.7 g |
| Sugars | 1.6 g |
| Protein | 32.6 g |
Instructions
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Preparing the Pork: Start by cutting the pork into small, bite-sized cubes, ensuring they are roughly uniform in size for even cooking. This step not only allows for quicker cooking but also helps the meat absorb the flavors more effectively.
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Coating the Pork: In a bowl, place the plain flour. Take the pork cubes and dip them into the flour, ensuring that each piece is well coated. Heat a frying pan over medium heat and fry the floured meat in batches; add half of the pork to the pan, turning occasionally, for about 5 minutes. The flour will give the pork a delightful texture while also helping to create a thick sauce later.
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Repeat Frying: Remove the first batch of pork and set it aside, then repeat the frying process with the remaining half of the meat, ensuring that all pieces are cooked to a golden brown. Do not worry if some flour remains stuck to the pan, as this will contribute to thickening the sauce.
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Preparing the Aromatics: Once all the pork is cooked, remove most of the oil from the pan, leaving about two tablespoons to retain some flavor. Heat the remaining oil over medium heat and add the minced garlic and finely chopped ginger. Stir continuously for about 1 minute, allowing the aromatics to infuse the oil and release their fragrant flavors.
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Cooking the Mushrooms: Add the sliced button mushrooms to the pan and continue to stir for an additional minute. The mushrooms should soften and begin to release their juices, enhancing the overall flavor profile of the dish.
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Combining Ingredients: Pour in the soya sauce and water, followed by the cooked pork cubes. Mix well, ensuring that all ingredients are evenly distributed. Season with freshly ground black pepper or chili powder to your taste. Stir continuously for about 1 to 2 minutes, allowing the flavors to meld together beautifully.
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Finishing Touches: Just before serving, add the medium-dry sherry or rice wine and the lemon juice to the pan. This addition will brighten the flavors and add a touch of acidity that perfectly balances the richness of the pork and sauce.
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Serving: Serve the Indonesian Babi Kecap hot, alongside steamed rice or noodles to soak up the delicious sauce, and enjoy the aromatic and flavorful experience that this dish brings to your table.
Storage Tips:
This dish can be frozen for later enjoyment, making it a perfect candidate for meal prepping. To freeze, allow the cooked pork to cool completely before transferring it to an airtight container or freezer-safe bag. When you’re ready to serve, simply thaw the meat in the refrigerator overnight, and reheat it on high heat, adding the sherry and lemon juice just before serving to ensure freshness.
Enjoy your flavorful Indonesian Babi Kecap, a comforting and satisfying dish that is sure to become a favorite in your home!
