Indonesian Kecap Manis - Braised Pork Belly

This Indonesian Kecap Manis - Braised Pork Belly is a one-pan dish that easily comes together for a family meal. The braised pork cubes are first marinated then sauted in the sweet-savory kecap manis, which is basically soy sauce sweetened with sugar. The pork is simmered together with potatoes, then slices of hard-boiled eggs are added to extend the dish's deliciousness. This recipe on The Quirino Kitchen was inspired by The Mortar and Pestle Cookbook: Classic Indonesian Recipes For The Modern Kitchen by Pat Tanumihardja and Juliana Evari Suparman.

Prep Time1

Cook Time40

Total Time1 40

Course: Main Course

Cuisine: Asian, Indonesian

Keyword: Indonesian Kecap Manis - Braised Pork

Servings: people

Calories: 28kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Large saucepan
Medium-sized mixing bowl

Ingredients

For the Kecap Manis (Sweet soy sauce)

2 Tablespoons soy sauce (like Filipino Silver Swan or the Chinese Coconut Brand)
2 Tablespoons brown sugar
1/2 cup water

For the Braised Pork

2 pounds pork belly or pork shoulder
1 teaspoon ground black pepper
2 Tablespoons vegetable oil
1 whole medium-sized white or yellow onion
4 cloves garlic, minced
4 slices fresh ginger, peeled, about 1/4 inch pieces
1 teaspoon sea salt, like Maldon's
1 teaspoon granulated sugar
2 1/2 cups water
2 to 3 pieces yellow gold potatoes (or those for stews like red potatoes), peeled, cut into 2-inch cubes
2 to 3 whole hard-boiled eggs, peeled, sliced in halves

For garnish

2 stalks scallion greens, chopped

For serving

steamed rice

Instructions

To make the Kecap Manis (Sweet soy sauce)

In a microwave-safe bowl, combine the water, soy sauce and sugar. Mix till sugar is dissolved.
Microwave on medium for about 25 to 30 seconds. Stir to make sure sugar is dissolved.
Set aside as a marinade for the pork.
*Note: The author suggested to scale up the ingredients for a bigger quantity. This can be stored in the refrigerator for 1 month.

To make the Braised Pork:

In a mixing bowl, marinate the pork with the 1/4 of the kecap manis and black pepper for 1 hour. Set aside.
Reserve the other 1/4 of the kecap manis for the cooking process.
In a large saucepan or stockpot, over medium-high heat, add the oil. When the oil is hot enough, in about 1 to 2 minutes, add the onions, garlic and ginger. Saute until fragrant and the onions are translucent, about 2 to 3 minutes.
Add the pork cubes. Stir and cook till pork is no longer pink, about 5 minutes.
Add the salt, sugar, water and remaining 1/4 cup kecap manis. The liquid should cover the top of the pork pieces. Add more water if needed.
Cover the saucepan. Bring to a boil. Then lower heat to simmer.
Continue simmering the pork, covered, over medium heat for about 30 minutes or till tender.
When the pork is cooked, add the potatoes. Distribute evenly. Cover and cook till the potatoes are soft, about 12 to 15 minutes more.
Add the halved hard-boiled eggs. Garnish with scallion greens.
Serve warm with rice.

Storage:

Keep leftovers in a covered container in the refrigerator for up to 1 week.
To freeze, keep in a freezer-friendly plastic container. This can keep in the freezer for up to 1 month. Remove the egg slices and store them separately in the refrigerator.

Cook's Comments

Disclosure: This is not an ad for the cookbook. The book was a gift by the authors. But I highly recommend this Indonesian cookbook for fans of Asian and Filipino cooking. It has many similarities in flavors and cooking process to Philippine cuisine and one will be able to adapt easily to the new recipes.
The Mortar and Pestle Cookbook: Classic Indonesian Recipes for the Modern Kitchen (Weldon Owen 2024) by Pat Tanumihardja and Juliana Evari Suparman is available where most books are sold.

Nutrition