Last week was all about family with Chinese New Year’s vibe still lingering and perhaps because I still cannot get over the fact about how much I miss home during this celebration day. I still remember mom and dad took us to our late grandma (Ama)’s house at the farm few days (for sleep over for us mainly and preparation for the adults 🙂 before the CNY, how busy the kitchen was, how plentiful and delicious the food was , how happy we all were.
So like many times I have done before, I am replicating this ultimate dish that my Ama used to make during family gatherings. Originated from China , the recipe has been modified to suit East Javanese’ (where I come from) spices. The name itself is quite simple, babi kecap (babi=pork ; kecap=soy sauce) or “slow cooked braised pork belly in soy sauce”.
Babi Kecap / Slow cooked pork belly in soy sauce
700 gram pork belly , cut according to your liking
3-4 cloves of garlic, finely diced
2 shallots, sliced
1 tbsp Shao Xing wine (optional)
1 tbsp salted soy sauce/ kecap asin
2/3 cup of kecap manis / sweet soy sauce
2-3 tbsp oyster sauce
2-3 tbsp fish sauce
1-2 tsp of chicken stock (optional)
Salt, sugar and pepper
1 litre of water
2-3 tbsp of cooking oil
1/2 tsp of sesame oil (optional)
Chopped spring shallots
On a heavy bottomed pan/ claypot bowl, add cooking oil. Once the pan is hot, add garlic and shallots.Cook until it is fragrant.Add cut up pork belly, salted soy sauce and Shao Xing wine (if using), stir until the meat is cooked.
Pour in 500 ml of water, oyster sauce, fish sauce, kecap manis , salt, sugar, pepper and chicken stock (if using).Stir until all the sauce are mixed. Cover the claypot, bring the meat and liquid to boil.Reduced the heat.Stir from time to time to avoid the bottom of the pan from burning.
Add more water when the sauce is starting to reduce and thickened.Repeat the above process.Once the meat is tender, stop adding more extra water , do a taste check.Sprinkle with chopped spring onion and serve either with a bowl of hot rice / milk bun.
PS: the slow cooking process was done on the stove top (I know the looonnng way) and have not been tested using any electrical appliances.