Babi Kecap (braised Pork Knuckles)

Babi Kecap, also known as Braised Pork Knuckles, is a popular dish in Indonesian Chinese cuisine. The pork knuckles are braised in a flavorful sweet and savory soy sauce, resulting in tender and succulent meat with a rich and aromatic sauce.

Non Vegetarian Main Course Indonesian Chinese Indonesian Chinese Braised Pork
Babi Kecap (braised Pork Knuckles)

Ingredients

  • 4 pork knuckles
  • 1 cup soy sauce
  • 1/2 cup sweet soy sauce (kecap manis)
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 inches ginger, sliced
  • 2 star anise
  • 2 cinnamon sticks
  • 4 cups water
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat some oil over medium heat. Add the garlic, shallots, and ginger. Sauté until fragrant.
  2. Add the pork knuckles to the pot and sear on all sides until browned.
  3. Pour in the soy sauce, sweet soy sauce, star anise, and cinnamon sticks. Add water until the pork knuckles are submerged.
  4. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the pork is tender.
  5. Season with salt and pepper to taste.
  6. Serve the braised pork knuckles with steamed rice and drizzle with the sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pot Tongs Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Babi Kecap with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For extra flavor, marinate the pork knuckles in the soy sauce and sweet soy sauce mixture for a few hours before cooking.

Cost

$20