When I cooked this Indonesian Kecap Manis – braised pork (also called Babi Kecap) Pat Tanumihardja And Juliana Evari Suparman, I have found that Indonesian cuisine has many similarities to Filipino food in flavors, ingredients and processes. This simple pork belly shell is a good example. It was also a simple stew for a weekday or a family weekend.
If you are looking for something new for something new in the coming year, but want to serve your family the well-known Asian, hearty-sweet aromas, do not continue to look for it. With thanks to the latest cookbook by Pat Tanumihardja, this more than 200 -side hardbound book with 80 recipes in the kitchen in the last busy weeks that have led to the holidays. There were new dishes that I could make, but the multi-layered aromas of the Filipino and Asian domestic food-hearts, sweet, spicy, salty, spicy and more were there, since most of the required ingredients were already in my pantry or in my fridge. The best of everyone who recipes of Pats are feasible and simple, regardless of whether they are a beginner or a professional in the kitchen.
Why you will love this dish
The dominant aroma of this pork stomach area is its sweet taste, which also has many Filipino starters. I was reminded of the Humba pork I often do for our family weekend or during the parties. The latter has a sweet soy sauce base. This applies to this braised pork. The sweet and heart-like taste of the sauce coating The delicate pig cube fits well with the simplicity of the rice served on the side.
Which ingredients are needed
Kecap Manis – is basically the Indonesian sweet soy sauce: you each need about 2 tablespoons of Toyo (soy sauce) such as the Filipino Silverschwan, Brown Sugar and Water for the mix. I also like to use the Chinese brand soy sauce such as coconut brand.
Pig belly- one and a half or half or up to £ 2, with enough fat for marbling, to give the court this delicious taste.
Potatoes – used for stews such as red potatoes or the yellow gold variety.
Ginger – I used slices with fresh ginger, a tablespoon; Replace a teaspoon in bottle meatpings if you don’t have the freshness.
White or yellow onions – medium -sized
Knoblauch – approximately 4 cloves
Sugar, salt and black pepper – to taste
Hard-boiled egg-ca. 3 to 4, optional, but is a favorite of the family, which is about the family
Green onions or spring onions – 1 to 2 stems, chopped for garnishing.
The process
This is a stew meal that cooks all ingredients in the same deep pot or deposit. Basically, they start with the marinating pork in the Kecap Manis sauce for half an hour.
Then fry the aroma: onions, garlic, ginger. The pork is added and cooked so far. Then the cut potatoes are added to cook with the rest of the hearty-sweet mixture.
End the dish with the addition of hard -boiled egg slices and the chopped green spring onions.
How to serve
Although it is easy to cook this braised pork, the hearty-sweet aromas can be quite effective and yet delicious in combination with the onions, garlic and ginger. Serve this with damped white rice, a staple in most Filipino houses. The simplicity and boring taste of the rice complement the mighty flavors and the taste of the pork.
A side dish made of damped vegetable green such as spinach or a crispy vegetable salad that is served together with the pork can ensure an adorable meal.
Indonesian soy sauce – braised pork belly
This Indonesian Kecap Manis-worn pigeon is a one-Pan dish that easily contracts for a family meal. The braised swine cubes are first marinated and then drew in the sweet Kecap-Memanis, which is basically sweetened with sugar. The pork is cooked together with potatoes, and then slices are added by hard -boiled eggs to extend the delicacy of the bowl. This recipe in the Quirino cuisine was inspired by the mortar and pestle cookbook: Classic Indonesian recipes for the modern kitchen of Pat Tanumihardja and Juliana Evari Suparban.
Portions: 4 People
Calories: 28Kcal
-
Big pot
-
Medium -sized mixing bowl
For the Kecap Manis (sweet soy sauce)
- 2 tablespoon Soy sauce (such as Filipino Silver Schwan or the Chinese coconut brand)
- 2 tablespoon brown sugar
- 1/2 cup Water
For the braised pork
- 2 pound Pig belly or pork shoulder
- 1 teaspoon ground black pepper
- 2 tablespoon Vegetable oil
- 1 quite Medium -sized white or yellow onion
- 4 Carnate Garlic, chopped
- 4 Slices Fresh ginger, peeled, about 1/4 inch pieces
- 1 teaspoon Sea salt, like Maldons
- 1 teaspoon granulated sugar
- 2 1/2 Cup Water
- 2 to 3 Pieces Yellow gold potatoes (or those for stews such as red potatoes), peeled, cut into 2-inch cubes
- 2 to 3 quite hard -boiled eggs, peeled, cut into half
Garnish
- 2 Stem Scallion Greens, chopped
To make the Kecap Manis (sweet soy sauce)
-
Mix water, soy sauce and sugar in a microwave -safe bowl. Mix up to sugar.Microwave on medium approx. 25 to 30 seconds. Stir around to ensure that the sugar is dissolved. Set aside as a marinade for the pork.*Note: The author suggested scaling the ingredients for a larger amount. This can be kept in the fridge for 1 month.
To make the braised pork:
-
In a mixed bowl, marinate the pork with the 1/4 of the Kecap Memanis and the black pepper for 1 hour. Set aside.Reserve the other 1/4 of the Kecap Manis for the cooking process.
-
Add the oil in a large saucepan or inventory over medium to high heat. If the oil is hot enough in about 1 to 2 minutes, add the onions, the garlic and ginger. Until fried fried and the onions are translucent, about 2 to 3 minutes.Add the pig cubes. Stir and cook until pork is no longer pink, about 5 minutes.Add salt, sugar, water and the remaining 1/4 cup of Kecap Manis. The liquid should cover the top of the pork pieces. Add more water if necessary.Cover the pot. Bring to a boil. Then lower the heat to simmer.
-
Simmer the pork, covered, over medium heat for about 30 minutes or up to tender.When the pork is cooked, add the potatoes. Distribute evenly. Cover and cook until the potatoes are soft, about 12 to 15 minutes further.Add the halved hard -boiled eggs. Garnish with shallot green.Serve warm with rice.
Storage:
-
Hold the remains in a covered container in the fridge for up to 1 week.Store in a freezer -friendly plastic container for freezing. This can stay in the freezer for up to 1 month. Remove the egg slices and store them separately in the fridge.
Comments from Cook
-
Disclosure: This is not a display for the cookbook. The book was a gift from the authors. But I can only recommend this Indonesian cookbook for fans of the Asian and Filipino cooking. It has many similarities in the flavors and in the cooking process with the Filipino cuisine and one will easily adapt to the new recipes.The mortar and pestle cookbook: Classic Indonesian recipes for the modern kitchen (Weldon Owen 2024) by Pat Tanumihardja and Juliana Evari Suparban are available where most books are sold.
Portion: 100Gram | Calories: 28Kcal | Carbohydrates: 7G | Protein: 0.1G | Fat: 0.02G | Saturated fat: 0.01G | Polyunes unsaturated fat: 0.01G | Monoons unsaturated fat: 0.003G | Sodium: 11mg | Potassium: 15mg | Fiber: 0.1G | Sugar: 7G | Vitamin A: 3IU | Calcium: 13mg | Iron: 0.1mg
Copyright notice: Hello friends! Please do not lift or plagiate entertainmentscroll.com recipes in this blog, my original recipes, stories, photos or videos. All images and content in this blog are protected by copyright and belong by Elizabeth Ann Quirino. This means that you are not allowed to copy, scratch, lift, frame, plagient or use mine Introductory recipe notes, Photos, essays, stories and recipe content on your websites, books, films, television programs, videos, without my permission. If you would like to publish this recipe or content in the media mentioned above, please ask my permission or write entertainmentscroll.com to give appropriate attribution. It is the legal thing. Thank you very much. E -mail me an e -mail under (e -mail protected)
