This Indonesian pork stew is a sweet-savoury braise in the style of babi kecap, made with tender pork, kecap manis, ginger, garlic and warming spices. Indonesian cooks have many regional and family versions; this home-style version pairs the glossy, aromatic sauce with rice and a fresh squeeze of lime.
Ingredients
- 2½ lb boneless pork shoulder, cut into 1½-inch (4 cm) pieces (1.1 kg)
- 1 tbsp neutral oil, such as canola or sunflower oil (15 ml)
- 2 medium yellow onions, thinly sliced (about 10 oz / 280 g)
- 4 garlic cloves, finely chopped (about 20 g)
- 1 tbsp finely grated fresh ginger (about 15 g)
- 1 small red chilli, thinly sliced, with seeds removed for less heat (about 10 g)
- ½ cup kecap manis, Indonesian sweet soy sauce (120 ml); see the substitution note in Tips if it is unavailable
- 2 tbsp regular soy sauce (30 ml), preferably reduced-sodium
- 1 cup unsalted chicken stock or water (240 ml)
- 1 tbsp tamarind paste (15 g), or 1 tbsp lime juice stirred in at the end
- 1 tsp ground coriander (2 g)
- ½ tsp ground cumin (1 g)
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 2 whole star anise (about 2 g)
- 3 whole cloves (about 0.5 g)
- ¼ tsp freshly ground black pepper (0.5 g)
- ¼ tsp fine salt (1.5 g), plus more only if needed after cooking
- 2 tbsp sliced scallions (about 12 g), for serving
- 2 tbsp crisp fried shallots (about 10 g), for serving, optional
- 6 lime wedges (about 1 lime), for serving
- 3 cups uncooked jasmine or long-grain rice (about 570 g), to serve, optional
Instructions
- Prepare the ingredients. Cut the pork into evenly sized pieces so they cook at a similar rate. Pat the pork dry with paper towels; a dry surface browns more readily than a wet one. Slice the onions, chop the garlic and chilli, and grate the ginger. Measure the sauces, stock and spices before turning on the stove. This preparation takes about 25 minutes, including cutting the meat.
- Brown the pork in batches. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Add enough pork to form a single layer without crowding; brown it for about 3 minutes on each broad side, turning as needed. Transfer browned pieces to a plate and repeat with the rest. Allow about 15 minutes for the batches. The pork does not need to be cooked through at this stage. If the pot looks dry between batches, add a teaspoon of oil rather than letting the browned bits scorch.
- Soften the aromatics. Lower the heat to medium. Add the sliced onions to the same pot and cook for 4 to 5 minutes, stirring and scraping up the browned residue. Add the garlic, ginger and chilli and cook for 1 minute, just until fragrant. Stir in the ground coriander, cumin, black pepper and salt for about 30 seconds. Spices can turn bitter if left against a hot, dry pan, so add the liquid promptly if they begin to catch.
- Build the braising sauce. Return the pork and any juices on the plate to the pot. Add the kecap manis, regular soy sauce, stock or water, tamarind, cinnamon stick, star anise and cloves. Stir to coat the meat, then bring the liquid to a gentle simmer. Scrape the bottom once more to release any remaining browned bits. The sauce should be dark and aromatic, but it will look quite loose before it reduces.
- Braise until tender. Cover the pot, turn the heat to low and simmer gently for 1 hour 30 minutes. Keep the liquid at a lazy bubble, not a vigorous boil, and stir every 20 to 30 minutes to prevent sticking. If the sauce is bubbling hard or reducing too quickly, lower the heat; add a splash of hot water if the bottom becomes nearly dry before the pork is tender. The pieces are ready for the next step when a fork can pierce them easily.
- Check the pork and finish the sauce. Check the centre of a large pork piece with a food thermometer. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork; this slow braise should cook the pieces well beyond that temperature so they become tender. Remove the pot from the heat and leave the pork covered for 3 minutes. Then uncover it, remove the cinnamon stick, star anise and cloves, and simmer for about 5 minutes if the sauce needs to thicken. Taste before adding extra salt because both soy sauces contribute saltiness. If you used lime juice instead of tamarind, stir it in now.
- Serve. Spoon the stew over cooked rice, if using, and scatter with scallions and fried shallots. Offer lime wedges at the table so each person can add acidity to taste. The sauce should cling lightly to the pork rather than resemble a thin soup.
Tips
- Use kecap manis if you can find it. It is a thick, sweet Indonesian soy sauce, usually sold in Asian grocery stores. If it is unavailable, replace the ½ cup (120 ml) with ⅓ cup (80 ml) regular soy sauce, 3 tbsp (38 g) packed brown sugar and 1 tbsp (15 ml) molasses. Stir until the sugar dissolves. The substitute works in a pinch, but it is thinner and lacks some of kecap manis’s rounded sweetness, so reduce the finished sauce a little longer.
- Choose shoulder, not a very lean cut. Pork shoulder has connective tissue that softens during a long braise. Lean loin can become dry and firm if simmered for 90 minutes. Trim off very large pieces of surface fat, but leave some marbling for a supple result.
- Keep the simmer gentle. A rolling boil can toughen the outside of the pork before the connective tissue softens, and it can make the sauce reduce too quickly. If you cannot maintain a very low stovetop setting, use a heat diffuser or move the covered pot to a 300°F (150°C) oven; check that the liquid still simmers gently.
- Balance the sauce at the end. Kecap manis brands vary in sweetness and soy sauce brands vary in saltiness. Taste after braising, then adjust with a little lime or tamarind if it tastes too sweet, a splash of water if it is too intense, or salt only if genuinely needed.
Serving Suggestions
Steamed jasmine rice is a natural accompaniment because its mild fragrance and separate grains soak up the sweet, spiced sauce. Long-grain rice also works well. Cook rice separately according to its package directions while the pork braises, or serve the stew with plain noodles if that is what you have. For a lighter plate, add quickly steamed green beans, bok choy or broccoli; their clean flavour balances the richness without competing with the sauce.
Set out lime wedges, sliced scallions and crisp fried shallots as optional toppings. The lime brings brightness, while the shallots add crunch against the soft pork. A simple cucumber salad with vinegar, a little sugar and a pinch of salt is another useful contrast. Keep the side dishes simply seasoned, since the stew already contains sweet soy, aromatics and warm spices.
Variations
For a milder stew, leave out the chilli or use only half. For more heat, add a second small chilli or serve sliced fresh chilli separately, so diners can adjust their own bowls. You can replace the tamarind with lime juice as listed, although lime gives a brighter, more immediate acidity while tamarind tastes fruitier and deeper. If using whole tamarind pulp rather than prepared paste, soak and strain it according to its package directions before measuring.
Chicken thighs can be used instead of pork, but they cook more quickly: simmer until tender and check that the thickest piece reaches 165°F (74°C) with a food thermometer. The result is lighter and less rich, and the cooking time will be shorter than the pork version. For a meat-free meal, use firm tofu and mushrooms; brown them, then simmer only long enough for the mushrooms to soften and the sauce to reduce. That is a different dish rather than a direct equivalent, because tofu does not need the long braise that makes shoulder tender.
You can add vegetables, but choose ones that tolerate braising. Add chunks of carrot during the last 35 to 45 minutes, checking that they are tender before serving. Tender greens are better stirred in during the final few minutes. Potatoes are not essential to this rice-served Indonesian-style stew; adding them makes it more like a one-pot Western stew and can dilute the sauce if the pot is crowded.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. Store rice separately where possible, since it is easier to portion and reheat evenly; refrigerate cooked rice promptly as well. The sauce may become thicker and more savoury after chilling, and a little fat may set on top. Remove excess fat if you like, or leave it to melt back in as the stew warms.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish covered loosely. Stir occasionally and add a tablespoon or two of water if the sauce is too thick. Heat until steaming throughout and verify that leftovers reach 165°F (74°C) with a food thermometer. Avoid reheating the same portion repeatedly. Freeze extra stew in airtight containers for up to 3 months for best quality; thaw it in the refrigerator before reheating, or reheat from frozen gently with extra water and frequent stirring. Freeze rice separately if you want to keep it for a later meal.
Frequently Asked Questions
Is this the same as babi kecap?
This is an Indonesian-style sweet soy pork braise in the spirit of babi kecap, a name commonly used for pork cooked with kecap manis. Recipes vary between households and regions, and the seasoning, aromatics and cooking method are not identical everywhere. The version here uses a slow, covered braise and warm whole spices.
Can I make the stew a day ahead?
Yes. Cool it safely, refrigerate it within 2 hours, then reheat it the next day to 165°F (74°C). The sauce often tastes well integrated after resting overnight. It may thicken in the refrigerator, so loosen it with a little water while reheating and taste again before serving.
Why is my pork still tough?
It probably needs more time at a gentle simmer. Pork shoulder can vary in size and connective tissue, so use fork tenderness rather than the clock alone. Keep the pot covered and check every 15 minutes after the stated braising time. A hard boil is not a shortcut; it can make the meat dry before it becomes tender.
Can I make it without kecap manis?
Use the soy, brown sugar and molasses mixture in the Tips section. It supplies sweetness and colour, though it will not have exactly the same thickness or distinctive sweet-soy flavour. Taste the sauce near the end and adjust its acidity with tamarind or lime rather than adding more sugar automatically.
Can I cook it in a slow cooker?
You can, but brown the pork and soften the onions and aromatics in a skillet first for better flavour. Transfer everything to the slow cooker and cook on low until the shoulder is fork-tender, commonly about 7 to 8 hours depending on the appliance and piece size. Slow cookers vary, so check tenderness and use a food thermometer for the pork’s safe minimum temperature rather than relying on time alone. If the sauce is thin, reduce it uncovered in a saucepan before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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