Babi kecap is an Indonesianbraisedpork with sweet soy sauce. It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Batak and Minahasan, and in the Netherlands, where it is known as babi ketjap, owing to colonial ties with Indonesia. In the Netherlands, the dish might also be served within an opulent rijsttafel banquet. The dish is believed to be based on Southern Chinese braised pork in soy sauce. However, it is more Indonesian in nature, because of the mild sweetness introduced by Indonesian kecap manis. It is sometimes prepared with a sweet chili sauce. In Bali, babi kecap is consumed at festivals such as Galungan and Nyepi.
Ingredients
The basic recipe, commonly used by Chinese Indonesians in their households, usually requires cuts of pork belly simmered with sweet soy sauce, spiced with garlic, shallot or onion, and a dash of salt. The popular recipes employed elsewhere — from restaurants in Chinatown in Indonesia, to Bali and the Netherlands, may include additional ingredients, such as lemongrass, ginger, tomato, shrimp paste, salam leaf, white pepper and red chilies. If sweet soy sauce is not available, it can be substituted with normal soy sauce mixed with ground palm sugar or brown sugar. The less hot and spicysweet pepper may be used to replace red chilies.
Variations
is usually the preferred cut of pork meat for babi kecap. However, other cuts of pork meat or offal may also be used in similar soy sauce-based recipes. Derivatives of this recipe which substitute the use of pork belly include sengkel babi kecap, which uses pig trotters, and sekba, which is a Chinese Indonesian pork offal stew that may also include pork liver, nose, tongue, ear, tripe and intestines.
Similar dishes
It is very similar to another Indonesian favorite called semur daging, although semur is usually made of beef and potatoes with slightly different spices. The chicken variant is called ayam kecap.
