Babi Ketjap


A favorite stew at our house is this amazing babi ketjap. An Indonesian sticky pork stew served with fagrant rice.

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Babi ketjap
Veronique van Ohmydish

Made by Véronique

Published at 2019-03-02, this recipe is for 4 people and takes 1 hours 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 02-11-2022

1 hours 50 minutes 4 people Main course
Babi ketjap


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  • 600 gram pork stewing meat (e.g. pork neck)
  • all-purpose flour
  • 1 onion
  • 3 garlic cloves
  • 1 lime
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • dash of ginger syrup
  • 100 ml sweet ketjap, e.g. ketjap manis or ketjap medja
  • sunflower of other neutral oil
  • large dash of water
  • pepper and salt to taste
  • optional for serving: rice, cucumber salad, atjar tjampoer and emping/krupuk
Babi ketjap ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: citrus juicer
  • Dutch oven + lid
  • meat tongs

Babi Ketjap

1 hours 50 minutes 4 people Main course

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Preparation -- 10 minutes

Peel and finely chop the onion and garlic cloves. Squeeze the juice from the lime and set aside. Divide the pork meat into cubes if needed and season them with pepper and salt.

Coat the pieces with a thin layer of flour, make sure all sides are completely coated.  

Babi ketjap
Babi ketjap

Finishing the babi ketjap -- 1 uur + 40 minutes

Heat a bit of oil in a dutch oven and add the pieces of pork, make sure to not overcrowd the pan. Cook them until all sides are beautiful golden brown, if you cooked them in batches transfer them all back to the dutch oven.

Add the finely chopped onion and garlic for a few minutes. Add the ground cumin and coriander and after another minute also add the lime juice.

Turn down the heat and for more flavour you can also add the squeezed halved limes. Add a large dash of water along with ketjap and ginger syrup and let it simmer on low heat for about 1,5 hours with the lid on.

Make sure there's enough water in the pan during simmering, if the water has evaporated completely the stew can easily burn.

As soon as the meat has become tender you can remove the squeezed lime and season the stew with more spices, ginger syrup and/or ketjap.

Serve with rice and if you like an easy cucumber salad, atjar tjampoer and emping or krupuk. Enjoy!

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