Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce)
Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, babi kecap (indonesian braised pork belly in a sweet soy sauce). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Babi Kecap (Indonesian Braised Pork Belly in a Sweet Soy Sauce) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook babi kecap (indonesian braised pork belly in a sweet soy sauce) using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Babi Kecap

(Indonesian Braised Pork Belly in a Sweet Soy Sauce):

  1. Take 1 kg pork rasher (pork belly)
  2. Take 1 cup water
  3. Make ready 4 boiled eggs
  4. Get 10 garlic cloves minced
  5. Prepare Pepper, salt, sugar
  6. Prepare 1 cm ginger
  7. Prepare 5 Tablespoons kecap manis
  8. Make ready 3 Tablespoons Oyster Sauce
Instructions to make Babi Kecap

(Indonesian Braised Pork Belly in a Sweet Soy Sauce):

  1. Heat up the wok to medium heat and add the pork. Do not use any oil as the pork contains lots of fat already and by stirring the pork in the wok it will release the oil. Cook for about 5 minutes until brown.
  2. Add the garlic into the pan, continue stir until the garlic is fragrant then add the ginger.
  3. Add all the sauces and seasoning to taste, adjusting if required.
  4. Turn the heat to low, pour in the water and add the boiled egg.
  5. Cook for about 50-60 minutes or until the meat is tender. It is important to stir once every 5 minutes, so that the sauce does not burn at the bottom of the wok.

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