Babi Kecap I (Pork Cooked in Soy Sauce)

My Go-To Comfort Food: Babi Kecap I

As a busy working mom, time in the kitchen is precious. I need recipes that are both delicious and efficient, and Babi Kecap I fits the bill perfectly. This Indonesian dish, pork cooked in soy sauce, is a staple in our household. My kids practically inhale it; the savory aroma of ginger and garlic frying in the rich sauce is enough to make them come running from anywhere in the house. It’s not just a quick weeknight meal; it’s a taste of home, a comforting hug on a plate. The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process is straightforward, even for someone like me who juggles work, kids, and a million other things. And the best part? Leftovers freeze beautifully, making it perfect for meal prepping. One batch often lasts us for several days, saving me precious time and effort.

The secret to a truly amazing Babi Kecap lies in the marinade. Allowing the pork to sit in the soy sauce, flour, and ginger mixture for at least half an hour before cooking allows the flavors to meld beautifully, resulting in incredibly tender and flavorful meat. The slight sweetness of the soy sauce combines perfectly with the fragrant ginger and garlic, creating a balanced and deeply satisfying taste. Don’t be afraid to experiment with the spices; a pinch of chili powder adds a delightful kick for those who enjoy a little heat. The addition of sherry or rice wine just before serving adds a layer of complexity that elevates the dish to a whole new level. Its deep, rich flavour has become associated with happy family dinners and cozy nights in.

Beyond its taste, Babi Kecap I also holds a special place in my heart because of its versatility. It can be served with a variety of sides, making it adaptable to different tastes and preferences. Sometimes I serve it with steamed rice, other times with a simple green salad, or even alongside some roasted vegetables. It's the kind of dish that can easily be dressed up or down, making it appropriate for both casual weeknight dinners and more special occasions. The recipe is flexible, too; feel free to adjust the amount of pork based on your family's needs. Whether you use a whole leg of pork for a larger batch or just a smaller amount of fillet, the outcome will be equally delicious. And let's be honest, who doesn't appreciate a recipe that's both delicious and budget-friendly? For me, it's the perfect balance of convenience, flavor, and affordability.

Babi Kecap I is more than just a recipe; it’s a family tradition. It's a dish that evokes memories of warm kitchens, laughter around the table, and the simple pleasure of sharing a delicious meal with loved ones. It's a testament to the power of simple ingredients, carefully combined, to create something truly extraordinary. Give it a try, and I'm confident it will become a cherished part of your culinary repertoire as well.

Step-by-step

• Cut the pork into small cubes.
• Put the flour into a bowl and add the clear soya sauce and ginger powder, mixing them well together.
• Coat the pork with the mixture and then let it stand for at least 30 minutes.
• Clean and slice the mushrooms.
• Peel the garlic and ginger and slice them very thin; you can use these thin slices as they are, or cut them again into very tiny sticks.
• Heat the oil or fat in a wok or thick frying pan and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
• Repeat the process for the remaining half of the meat.
• Leave the flour that coated the meat in the pan; it will thicken the sauce later.
• Take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
• In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
• Add the soya sauce, the water and the meat. Mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
• Just before serving, add the sherry or rice wine and the lemon juice.
• Serve hot.
• This dish keeps extremely well in the freezer, and it is worth making a large quantity. If you are going to freeze your Babi Kecap, however, do not add the sherry or lemon juice at the time of cooking.
• To serve from the freezer, thaw the meat out completely and heat quickly on a high flame for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the sherry or rice wine and lemon juice just before serving.