- 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 servimg: rice, cucumber salad, atjar tjampoer and emping/krupuk
Kitchen equipment needed
- cutting board & chef’s knife
- optional: citrus juicer
- Dutch oven + lid
- meat tongs
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.
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 flavor 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!