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.

Babi Kecap Keladi (braised Pork Belly With Taro)

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

  1. 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.
  2. Add the pork belly cubes to the pot and cook until browned on all sides.
  3. Pour in the sweet soy sauce, soy sauce, tamarind paste, and palm sugar. Stir to combine.
  4. 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.
  5. 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