Almost every Chinese Indonesian knows this dish, one of the great Chinese-Indonesian fusion dish notable for its use of Indonesian sweet soy sauce or kecap manis. Me and my brothers grew up eating babi kecap, I think they like this even more than I do, especially my middle brother. ♥ Traditionally, the recipe uses only pork belly, but I like to add something else, either deep fried tofu or hard boiled eggs, or even both. Having a variety of proteins to choose from is great, not to mention it is cost effective too since tofu and eggs are much cheaper than pork belly, no? Not to mention you probably don’t want to get a heart attack from all the fat from pork belly. :)
Babi dan Tahu Kecap - Pork Belly and Tofu Stewed in Soy Sauce
- 500 gram pork belly (Indonesian: daging babi samcan), cut into bite sizes
- 10 deep fried tofu (Indonesian: tahu goreng sumedang), about 200 gram
- 4 cups water
- 1 garlic head (Indonesian: bawang putih), peeled and lightly bruised
- 1 tablespoon white peppercorn (Indonesian: merica putih utuh), cracked
- 4 tablespoon soy sauce (Indonesian: kecap asin)
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon dark soy sauce (Indonesian: kecap asin hitam)
- 1 tablespoon sugar
- (Optional) Boil a pot of water and blanch pork belly to reduce oiliness. Set the pork belly aside.
- (Optional) Boil a pot of water and blanch deep fried tofu to reduce oiliness. Set the tofu aside.
- Bring water to a boil, add pork belly, garlic, and white peppercorns. When it boils again, add tofu, soy sauce, sweet soy sauce, dark soy sauce, and sugar. Cover, reduce heat, and simmer for 1 hour or until the pork is tender and the sauce is somewhat reduced. Adjust the seasoning (salt and sugar) as needed.
- Turn off heat, served immediately with steamed white rice.