Ingredients with Measurements:
- 1 kg pork belly, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 tablespoons soy sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 2 cups water
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5-7 minutes.
3. Add the garlic and onion and cook until fragrant, about 1-2 minutes.
4. Add the soy sauce, kecap manis, oyster sauce, salt, sugar, and white pepper. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour.
7. Add the carrots and onions and continue to simmer for another 30 minutes or until the pork is tender and the vegetables are cooked through.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 40g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add hard-boiled eggs to the pot during the last 10 minutes of cooking.
- Add sliced mushrooms for extra flavor and texture.
Tips and tricks:
- Browning the pork before simmering adds extra flavor to the dish.
- Use a Dutch oven for even cooking and heat distribution.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the pork is tough, continue to simmer until it is tender.
- If the sauce is too thin, simmer uncovered to reduce.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Sekba is a traditional Indonesian pork stew that is often served during special occasions and celebrations.
Flavor profiles:
- Salty, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and your favorite vegetables.
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