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Ingredients
- 500 x Pork
- 1/2 tsp Pepper Salt
- 1 x Onion
- 2 tsp Grnd ginger
- 1/2 tsp Sambal Oelek (warm pepper condiment)
- 5 Tbsp. Sweet soy sauce (Ketjap Manis)
- 150 x Water Margarine or possibly Oil
Directions
- There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well sufficient represented which pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent done with 1 inch long pcs of baby back ribs. I also will not stew it as long as I didor maybe use bigger chunks of pork. I used pcs between a half and a quarter inch on a side and the meat got a tad dry out. No complaint on the taste though! I'll also toss in a couple of scallions cut into one inch chunks just before it's done stewing. I was out of sambal oelek so I used some tuong ot toi cut with a little lime juice. Worked good.
- Dice Pork, rub in salt and pepper and fry in warm oil or possibly margarine.
- Then add in the finely sliced onions, spices and the warm pepper condiment.
- After this add in the water and the soy sauce. Bring to the boil and simmer for at least half an hour till the meat is done.
- Serve Babi Ketjap on a large plate, garnish with sliced tomatoes and minced vegetable pickles. Eat with plain or possibly savory rice or possibly Mei.
- For those who aren't familiar with it, Kecap Manis (or possibly ketjap manis)
- is a thick, sweet Indonesian soy sauce which does wonderful things for meat and poultry as a marinade/BBQ sauce as well as a condiment.
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