Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1/2 lb of pork belly, sliced thinly
- 1/2 cup of kecap manis (Indonesian sweet soy sauce)
- 3 cloves of garlic, minced
- 1/2 onion, sliced
- 2 tbsp of vegetable oil
- Salt and pepper to taste
- 1 tbsp of cornstarch
- 1/4 cup of water
- 1 tbsp of sesame oil
- 1 tbsp of chopped scallions
Special equipment needed:
- Wok or frying pan
Step-by-step instructions:
1. In a bowl, mix the pork belly with 1/4 cup of kecap manis, garlic, salt, and pepper. Marinate for at least 30 minutes.
2. In a separate bowl, mix the cornstarch with water until smooth.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat.
4. Add the marinated pork belly and stir-fry until browned and crispy.
5. Remove the pork belly from the wok and set aside.
6. In the same wok, add the sliced onion and stir-fry until translucent.
7. Add the cubed tofu and stir-fry until lightly browned.
8. Pour in the remaining 1/4 cup of kecap manis and stir-fry until the tofu is coated evenly.
9. Add the cooked pork belly back into the wok and stir-fry for another minute.
10. Pour in the cornstarch mixture and stir-fry until the sauce thickens.
11. Drizzle sesame oil over the dish and garnish with chopped scallions.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 800mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugar: 16g
Protein: 16g
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 vegetables such as bell peppers or carrots for a more colorful dish.
- Use tofu puffs instead of firm tofu for a different texture.
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent excess moisture.
- Use a non-stick wok or frying pan to prevent sticking.
- Adjust the amount of kecap manis according to your preference for sweetness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a bed of steamed rice and garnish with additional chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Egg rolls, spring rolls, fried wontons
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the tofu is sticking to the wok, add a little bit of oil to prevent sticking.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Babi kecap is a popular Indonesian dish that is typically made with pork belly and kecap manis.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve hot as a main dish with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian