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1
There are quite a few pork dishes in the book (including another version of this one).
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2
Evidently minorities are well sufficient represented which pork has earned a place in the cuisine of predominantly Muslim Indonesia.
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3
I think this would be excellent done with 1 inch long pcs of baby back ribs.
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4
I also will not stew it as long as I didor maybe use bigger chunks of pork.
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5
I used pcs between a half and a quarter inch on a side and the meat got a tad dry out.
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6
No complaint on the taste though!
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7
I'll also toss in a couple of scallions cut into one inch chunks just before it's done stewing.
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8
I was out of sambal oelek so I used some tuong ot toi cut with a little lime juice.
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9
Worked good.
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10
Dice Pork, rub in salt and pepper and fry in warm oil or possibly margarine.
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11
Then add in the finely sliced onions, spices and the warm pepper condiment.
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12
After this add in the water and the soy sauce.
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13
Bring to the boil and simmer for at least half an hour till the meat is done.
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14
Serve Babi Ketjap on a large plate, garnish with sliced tomatoes and minced vegetable pickles.
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15
Eat with plain or possibly savory rice or possibly Mei.
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16
For those who aren't familiar with it, Kecap Manis (or possibly ketjap manis)
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17
is a thick, sweet Indonesian soy sauce which does wonderful things for meat and poultry as a marinade/BBQ sauce as well as a condiment.
