Ingredients with Measurements:
- 1 kg pork belly, cut into bite-sized pieces
- 2 cups water
- 1 cup soy sauce
- 1 cup kecap manis (sweet soy sauce)
- 1 cup vinegar
- 1 tbsp. palm sugar
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 tsp. black pepper
- 1 tsp. salt
- 2 bay leaves
- 1 cup chicken broth
- 1 tbsp. cornstarch
- 1 tbsp. water
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. In a large pot, combine pork belly, water, soy sauce, kecap manis, vinegar, palm sugar, garlic, ginger, black pepper, salt, and bay leaves. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 2 hours or until pork is tender.
3. In a mixing bowl, whisk together chicken broth, cornstarch, and water until smooth.
4. In a skillet, heat vegetable oil over medium-high heat. Add chicken broth mixture and cook until thickened, stirring constantly.
5. Add chicken sauce to the pot of pork belly and stir to combine.
6. Simmer for an additional 30 minutes or until sauce has thickened and pork is fully cooked.
7. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Medium-high heat for boiling and simmering
Serving size:
6-8 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Chicken broth can be substituted with vegetable broth or water.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking.
- Add vegetables such as carrots, potatoes, and bell peppers to the pot during the last 30 minutes of cooking.
Tips and tricks:
- Use a sharp knife to cut the pork belly into bite-sized pieces.
- Skim off any excess fat from the surface of the pot during cooking.
- Adjust the amount of soy sauce and kecap manis to taste.
Storage instructions:
Store leftover Sekba with Chicken Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Sekba with Chicken Sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve Sekba with Chicken Sauce in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with chopped scallions and cilantro.
Pairings:
Serve Sekba with Chicken Sauce with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture and simmer until thickened.
- If the pork is tough, simmer for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Sekba with Chicken Sauce in the refrigerator within 2 hours of cooking.
Food history:
Sekba is a traditional Indonesian dish that is typically made with pork belly and a variety of spices. It is often served during special occasions and celebrations.
Flavor profiles:
Sekba with Chicken Sauce is a savory and slightly sweet dish with a rich umami flavor.
Serving suggestions:
Serve Sekba with Chicken Sauce as a main dish with rice and a side of vegetables.
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