Pork cooked in soya sauce

Name: Pork cooked in soya sauce (Babi Kecap)
Yield: to serve four
Cuisine: Indonesian
Ingredients: ½ tsp powdered ginger; 6 tbs oil or pork fat; 2 tbs medium dry sherry or rice wine (optional); 2 tsp lemon juice; 120 g (4 oz) button mushrooms; 1 slice of root ginger, about 2 cm (1″) across and ½ cm (¼″) thick; 4 cloves garlic; ½ kg (1¼ lb) fillet of pork or leg of pork; 3 tbs dark soya sauce; pepper or a pinch of chilli powder; 2 tbs plain flour; 2 tbs boiled water; 1 tbs clear soya sauce

Babi Kecap

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This, as its name suggests, is pork cooked in soya sauce. It is a particular favourite with my own husband and children, who always know when it is about to appear on the table because the ginger and garlic frying in the sauce smell so deliciously savoury.

Ingredients

½ kg (1¼ lb) fillet of pork or leg of pork
1 tbs clear

Asia
Indonesia
Main course
South East Asia

Method

Cut the pork into small cubes. Put the flour into a bowl and add the clear soya sauce and ginger powder, mixing them well together. Coat the pork with the mixture and then let it stand for at least 30 minutes.

Clean and slice the mushrooms. Peel the garlic and ginger and slice them very thin; you can use these thin slices as they are, or cut them again into very tiny sticks.

Hea