Go Back
Print Recipe

Pork Belly with Kecap Manis Sauce (Babi Kecap)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Asian, Indonesian
Servings: 2
Author: Revi

Ingredients

  • 300 g Pork belly sliced into chunky strips
  • 5-7 Shallots medium sized, sliced thinly
  • 3 cloves Garlic finely minced
  • 4 cm chunk Ginger finely minced
  • 1 Tomato large, cubed
  • 1 tbs Shaoxing wine Substitutions: dry cooking sherry or chicken stock
  • 1/2 tsp Fish sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tbs Soy sauce
  • 1 tbs Kecap manis
  • 1/c cup Water
  • Salt and white pepper to taste
  • 1 tsp Sesame oil

Notes

  • In a hot wok/pan, fry pork belly until brown on all sides. Set aside. 
  • Using the same wok/pan and the rendered fat from the pork belly, fry shallots, garlic and ginger until fragrant. 
  • Return pork belly into the wok and cook for 2 minutes, stirring or tossing occasionally. 
  • Add the shaoxing wine, fish sauce, Worcestershire sauce and soy sauce. 
  • Add tomatoes. 
  • Add kecap manis and water. 
  • Leave to cook on medium high for 5-7 mins, stirring occasionally, until water has reduced by half. 
  • Add salt and white pepper to taste
  • Add sesame oil. 
  • Serve over steamed rice.