Babi kecap – meat braised in sweet soya sauce

Ok, so I have to warn you ;) I’m taking part in South-East Asian cooking festival on my favorite Polish cooking forum and what that means is that quite some recipes from that region will appear on the blog in the closest 2 weeks. I love the cuisine from that part of the world and I really wish that I could learn some more about it. Right now I can only study some cookbooks, but I dream of the moment when finally we will manage to travel there and absorb everything with our senses. My biggest priority is to go to Vietnam, but since we’ve started planning it’s always been the issue of either lack of money or time. Well… as in previous years I again dream that I’ll go there finally next year, but well… I guess that won’t be possible. For now, I have to stick to travel and cook books and just dream on ;)

The recipe below is adapted from fabulous Rick Stein’s book “Oriental Odyssey”. I’ve borrowed it by chance from my local library, but I simply fell in love with the recipes and now am awaiting my own copy :)

INGREDIENTS

2 tbsp oil
100g spring onions, finely chopped (well… not appearing in our dish ;) )
50g garlic, finely chopped
25g ginger, finely grated

1kg of pork meat for braising (I used mixed pork and beef meat), cut in cubes
4 tbsp kecap manis
2 tbsp dark soya sauce
1 tsp tamarind paste
½ tsp freshly grated black pepper
3-4 chilli, sliced
4 bird’s eye chilli, whole
500ml asian beef stock

1. Heat the oil in a thick bottomed pot. Fry the spring onions, garlic and ginger, you may add a bit of salt.
2. Add the meat and fry for 2-3 minutes till it gets some colour. Add kecap manis, soya sauce, tamarind paste, pepper and chilli fry for a minute more. Turn down the heat, add hot beef stock and  braise till the meat will be tender (around 1,5-2,5h depending on your meat and size of the pieces)
3. Take out the meat pieces and heat up the sauce till it’s boiling. Reduce it quite much. It needs to be pretty dense.