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Indonesian sweet soy pork in a ceramic bowl with chili, fried shallots and rice

Indonesian Sweet Soy Pork (Babi Kecap)

Lean pork loin braised in kecap manis, garlic and onion until the sauce turns glossy and clings to every cube. About 35g of protein per serving and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 650 g lean pork loin cut into 2 cm cubes
  • 3 tbsp kecap manis or 2 tbsp soy sauce plus 1 tbsp brown sugar
  • 1.5 tbsp regular soy sauce
  • 5 cloves garlic minced
  • 1 thumb fresh ginger minced
  • 1 medium yellow onion sliced
  • 1 tbsp neutral oil
  • 1 whole star anise optional
  • 0.5 tsp ground white pepper
  • 180 ml water or unsalted stock
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1 red chili and fried shallots to garnish, optional

Method
 

  1. Pat the pork cubes dry and season with the white pepper. Heat the oil in a wide pan or wok over medium-high until it shimmers.
  2. Add the pork in a single layer and sear without stirring for 2 to 3 minutes, until the underside browns. Turn and brown the other sides, then push the pork to one side.
  3. Add the onion, garlic and ginger to the cleared space. Cook for 1 to 2 minutes until fragrant and the onion softens at the edges.
  4. Pour in the kecap manis, soy sauce, water and star anise if using. Stir to coat the pork, bring to a simmer, then cover and cook on low for 15 minutes.
  5. Uncover, raise the heat to medium and let the sauce reduce for 3 to 4 minutes. Stir the cornstarch slurry and add a little at a time until the sauce is glossy and coats the back of a spoon.
  6. Taste and adjust with a splash more soy sauce if needed. Top with sliced red chili and fried shallots and serve over rice.