Babi Ketjap (Soy Pork)

Title:
Babi Ketjap (Soy Pork)

Yield:
1 Servings

Categories:
Indonesian,
Pork




Ingredients:





   500    Pork


   1/2 ts Pepper


          Salt


     1    Onion


     2 ts Ground ginger


   1/2 ts Sambal Oelek (hot pepper


          -condiment)


     5 tb Sweet soy sauce (Ketjap


          -Manis)


   150    Water


          Margarine or Oil






 There are quite a few pork dishes in the book (including another


 version of this one).  Evidently minorities are well enough


 represented that pork has earned a place in the cuisine of


 predominantly Muslim Indonesia. I think this would be excellent done


 with 1 inch long pieces of baby back ribs. I also won't stew it as


 long as I did++or maybe use bigger chunks of pork. I used pieces


 between a half and a quarter inch on a side and the meat got a tad


 dried 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 hot oil or margarine.


 Then add the finely sliced onions, spices and the hot pepper


 condiment.


 


 After this add the water and the soy sauce.  Bring to the boil and


 simmer for at least half an hour until the meat is done.


 


 Serve Babi Ketjap on a large plate, garnish with sliced tomatoes and


 chopped vegetable pickles.  Eat with plain or savory rice or Mei.


 


 From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,


 1986."


 


 For those who aren't familiar with it, Kecap Manis (or ketjap manis)


 is a thick, sweet Indonesian soy sauce that does wonderful things for


 meat and poultry as a marinade/BBQ sauce as well as a condiment.


 


 Posted by Stephen Ceideberg; October 7 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip