Braised Pork ( Babi Kecap )

My mom made this dish quite often when i was younger . She used to use pork belly to make this . I am not talking about thin bacon type pork belly , but it’s thick one . The result were very yummy pork dish .

Now , as i get older , i opted to use pork tenderloin or sometimes pork shoulder to make this dish . I have to say that pork tenderloin would be a better choice but they tend to be dry , compared to pork shoulder , obviously pork tenderloin is leaner than shoulder , but anything that you use , it’ll be good delicious and  yummy dinner . I serve this with bok choy and warm white rice . The sweet and saltiness from the pork , is a perfect balance for the slight bitter baby bok choy .

Direction : 

1-2 tbsp. of vegetable oil

2-3 tbsp. of sugar , extra fine

2,5 lbs of pork shoulder or pork tenderloin

1 cinnamon stick

2 star anise

2 inches of ginger root , slice thick

3-4 bird eye’s chili

6 tbsp. of soy sauce

3 green onions

1. Bring a pot of water to a boil , then submerge the pork meat in it , simmer for 5-6 minutes . Then take it out , and cut the pork into 2 inch bite size .

2. In a wok , heat up olive oil , add the sugar until it began to caramelize , you better watch it carefully . It probably is going to take about 2-3 minutes , then add the pork ,saute for about 5 minutes . Then add ginger root , cinnamon stick and star anise , with the soy sauce , then add enough water to cover the pork . Bring to boil , simmer and cover for an hour .

3. Once it’s done , remove the pork meat and bring the sauce to boil until it reduces and becomes a slightly thicker syrup .

4. Place the meat back into the work , and sprinkle with green onions , serve with warm rice and vegetables .