Babi Kecap Keladi (braised Pork Belly With Taro)
Babi Kecap Keladi is a classic Indonesian Chinese dish that features tender braised pork belly and creamy taro in a sweet and savory soy sauce-based glaze. This dish is a comforting and hearty addition to any meal, perfect for sharing with family and friends.
Ingredients
- 500g pork belly, cut into cubes
- 300g taro, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 red chilies, sliced (optional for heat)
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce
- 1 teaspoon tamarind paste
- 1 teaspoon palm sugar (or brown sugar)
- 2 cups water
- Salt to taste
Instructions
- Heat a bit of oil in a large pot over medium heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté until fragrant.
- Add the pork belly cubes to the pot and cook until browned on all sides.
- Pour in the sweet soy sauce, soy sauce, tamarind paste, and palm sugar. Stir to combine.
- Add the taro chunks to the pot and pour in the water. Bring to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the pork is tender and the taro is soft.
- Season with salt to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 25g
Supplies
Large pot Chopping board Knife Measuring spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve Babi Kecap Keladi with steamed white rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: For extra flavor, marinate the pork belly in the sweet soy sauce and soy sauce mixture for at least 30 minutes before cooking.
Cost
$15