Babi Kecap (Braised Pork Belly in Soy Sauce/Hóngshāo Ròu)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging perut babi-potong*, 1 Pekak, ½ lt Air
• 4 Telur rebus, 3 sm Kecap manis, 2 sm Kecap asin
• 1 st Pala bubuk, 1 st Lada Sichuan, Minyak kacang
• 1 cm Lengkuas-geprek, ½ Bawang bombay-iris
• 4 cm Kayu manis, ½ Tomat-iris kecil2
• 1 sm Angciu & 1 Cabai iris (opsional)

Bahan perendam:

• 2 sm Kecap asin, 1 st Lada bubuk, ½ st Pala bubuk
• 2 sm Saus tiram, ½ st Bumbu ngohiong

Haluskan:

• 4 Bawang merah, 2 Bawang putih, 1 st Garam
• 1 cm Jahe

Cara membuat

• Potong2 daging. Campur semua bahan perendam. Rendam daging di bahan perendam selama minimal ½ jam.
• Tumis bumbu halus, cabai & bombay dengan minyak kacang. Masukkan daging & angciu, aduk hingga berubah warna.
• Masukkan air & bumbu2. Masak di api kecil hingga rasa menyatu & daging ½ matang.
• Masukkan tomat & telur. Masak sambil sesekali diaduk hingga telur kecokelatan, daging empuk, tomat hancur, saus menyusut & mengental. Angkat, buang pekak, lengkuas & kayu manisnya.
• * Untuk versi halal dapat diganti dengan daging ayam berlemak (photo kedua). Gunakan hanya 400 ml air. Masukkan ayam ditahap 4 bersama telur & tomat setelah rasa bumbu menyatu untuk mencegah ayam terlalu lama dimasak.

Ingredients

• 500 gr Pork belly (skin on)-sliced*, ½ Tomato-small sliced
• 4 boiled Eggs, 4 cm Cinnamon, 1 cm Galangal-bruised
• 2 tbsp salty Soy sauce, 1 Star anise, ½ Onion-sliced
• 3 tbsp sweet Soy Sauce, ½ lt Water, Peanut oil
• 1 tsp Sichuan pepper, 1 tsp ground Nutmeg
• 1 tbsp Chinese rice wine & 1 Chili-sliced (optional)

Grind into a paste:

• 2 Garlic cloves, 4 Shallots, 1 tsp Salt, 1 cm Ginger

Marinade ingredients:

• 2 tbsp Oyster sauce, ½ tsp 5-Spice powder
• ½ tsp ground Nutmeg, 1 tsp ground Pepper
• 2 tbsp salty Soy sauce

Directions

• Combine all marinade ingredients & marinate the pork for minimum 30 minutes.
• Sauté spices paste, chili & onion with peanut oil. Add in the pork & rice wine, stir until pork colour changed.
• Put in water & seasoning. Bring it to a boil & then simmer over low heat until the flavor blended & the pork almost done.
• Add in tomato & eggs; cook until the eggs color light brown, the pork is tender & the gravy reduced & thicken. Stir occasionally. Discard star anise, galangal & cinnamon.
• *  For a Halal version, you could use fatty chicken fillet for the dish (2nd photo). Use only 400 ml of water. Put in chicken into the gravy at 4^th stage, together with tomato & eggs, after the flavor blended, to avoid the chicken from over cooked.