Sweet Soy-Braised Pork (Babi Kecap)

Sweet soy–braised pork, or babi kecap, is a popular dish in Indonesian cuisine.

It is made by simmering pork in a flavorful blend of sweet soy sauce, garlic, ginger, and other aromatic spices.

The slow cooking process produces tender pork as it absorbs all the flavors of the sauce, resulting in a dark, caramelized sauce that gives the pork a beautiful glaze and a hint of sweetness.

Each bite has a melt-in-your-mouth texture and a depth of flavor that is truly irresistible.

Babi kecap is a dish that consists of tender bites of pork with a sticky, sweet, and salty soy sauce. A perfect balance of savory and sweet. Much like this Sticky Honey Garlic Chicken.

The combination of texture and flavor creates a truly delicious and satisfying meal which is typically served with rice.

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Whether served for a family dinner or at a special occasion, sweet soy–braised pork is a must-try for anyone looking to explore the diverse and delicious world of Indonesian food.

Sweet Soy-Braised Pork (Babi Kecap)

3 tablespoons neutral oil (such as avocado oil), divided

2 tablespoons fresh ginger, finely grated

3 medium garlic cloves, peeled and finely grated

black pepper to season

2 pounds boneless pork shoulder or butt, trimmed and cut into 1-inch strips or chunks

¼ cup soy sauce

¼ cup molasses, unsulphured

¼ cup dark brown sugar, packed

2 serrano chilies, seeded and stemmed, thinly sliced

3 large shallots, finely chopped (about 1 cup)

1 tablespoon lime juice, plus lime wedges to serve

½ cup fresh cilantro lightly packed, chopped

In a medium bowl, stir together 1 tablespoon of oil, the ginger, garlic and 1 teaspoon pepper. Add the pork and stir until evenly coated; set aside.

In a 2-cup liquid measuring cup or small bowl, combine 3/4 cup water, the soy sauce, molasses, sugar and half of the chilies; stir well. Set aside.

In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the shallots and cook, stirring occasionally, until softened and browned, 4 to 5 minutes.

Next, add the pork mixture and cook, stirring often, until the meat is no longer pink, 3 to 4 minutes. Stir in the soy-molasses mixture, then bring to a boil. Cover, reduce to medium and cook at a gentle simmer, until a skewer inserted into the pork meets no resistance, about 35 minutes.

Remove the skillet from the heat. Uncover and use a wide spoon to skim off and discard as much fat as possible from the surface, if any.

Return skillet to medium-high and cook, stirring often, until sauce lightly thickens and is clinging to the pork, about 10 minutes.

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Remove from heat, stir in the lime juice. Serve sprinkled with cilantro and remaining chilies along with lime wedges on the side.

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Try These Asian Favorite Dishes

• Ramen Noodles Sheet Pan Baked With Broccoli And Sweet Peppers
• Chicken Yaki Udon Noodles Stir-Fry
• Umami Ginger Pork Rice Bowls
• Soy-Ginger Chicken Hibachi

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