Babi Kecap, from Beyond Farm to Table
2 tablespoons vegetable oil
1 1/2 tablespoons shallot, sliced
2 teaspoons garlic, sliced
1/2 pound pork, diced
1 tablespoon ginger, sliced
1 1/2 tablespoons spring onions
2 teaspoons fried shallots
1/5 cup sweet soy sauce
2 teaspoons soy sauce
1 piece lemon grass, crushed
1 piece salam leaf
1 teaspoon ground white pepper
1/2 cup chicken stock
1 teaspoon red chili, deseeded and cut in half, lengthwise
Salt to taste
Heat cooking oil in a heavy saucepan. Sauté shallots and garlic until aromatic. Season the pork with a dash of salt and pepper, and caramelize in the pan with the sautéed shallots and garlic. Add the ginger, chili, pepper and bay leaf, and chicken stock.
Cover and let cook gently for 75 minutes until tender. Add sweet soy and soy sauce, then simmer for 15 minutes until nicely glazed and brown.
Toss in most of the spring onions and portion onto a serving dish; garnish with a few more spring onions and fried shallots on top. Serve with steamed rice.
Recipe from Alila Villas Soori Resort