Ingredients with Measurements:
- 4 ripe bananas
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 lb pork belly, sliced into small pieces
- 1/4 cup kecap manis (Indonesian sweet soy sauce)
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1/4 cup water
- 1 tbsp cornstarch
Special equipment needed:
- Deep fryer or large pot for frying
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Gradually add water and stir until the batter is smooth.
2. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
3. Dip each banana slice in the batter, making sure it is fully coated.
4. Fry the banana slices in the hot oil until golden brown, about 2-3 minutes. Remove from oil and drain on a paper towel-lined plate.
5. In a wok or large skillet, cook pork belly over medium-high heat until browned and crispy. Remove from wok and set aside.
6. In the same wok, add minced garlic and ginger and sauté until fragrant.
7. Add kecap manis and water to the wok and bring to a simmer.
8. In a small bowl, mix cornstarch and 1/4 cup water until smooth. Add to the wok and stir until the sauce thickens.
9. Add the fried banana slices and pork belly to the wok and toss until coated in the sauce.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 23g
Carbohydrates: 55g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced onions and bell peppers to the wok for a more colorful and flavorful dish.
- Use plantains instead of bananas for a more savory flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the bananas to ensure a crispy texture.
- Drain excess oil from the fried bananas on a paper towel-lined plate to prevent them from becoming too greasy.
- Cut the pork belly into small pieces to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve on a platter with a garnish of chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the sauce is too thick, add more water until it reaches the desired consistency.
Food safety advice:
- Make sure the pork belly is fully cooked before adding it to the wok.
- Use caution when frying the bananas to prevent oil splatters.
Food history:
Babi kecap is a popular Indonesian dish made with pork belly and kecap manis. It is often served with rice and vegetables.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice or noodles.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Savory, Tangy, Umami, Caramelized