Babi Kecap (Braised Pork in Ginger Soy Sauce)

By Sandra Ramani / November 11, 2013

Babi Kecap, from Beyond Farm to Table

Aug13_Farm to Table_Alila Villas Soori_02


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

Sandra Ramani

Sandra Ramani

Senior Contributing Editor at Organic Spa Magazine
In addition to serving as OSM’s Senior Contributing Editor, writer/editor Sandra Ramani covers travel, wellness, and lifestyle topics for such publications as Travel + Leisure, Robb Report, Premier Traveler, AFAR, Bridal Guide, Elite Traveler, and Every Day with Rachael Ray. She is also the author of “Day Trips from Dallas / Fort Worth,” now in its second edition. Recent assignments have found her sleeping in the Sahara, hopping helicopters in New Zealand, and making this new friend in Bali.
Sandra Ramani

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