Ingredients with Measurements:
- 500 grams pork belly, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 5 kaffir lime leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 1 tablespoon tamarind paste
- 500 ml coconut milk
- 2 cups water
- 2 hard-boiled eggs, peeled and halved
- 2 tablespoons fried shallots, for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the garlic and shallots and sauté until fragrant, about 2 minutes.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the lemongrass, bay leaves, kaffir lime leaves, salt, sugar, and white pepper. Stir to combine.
4. In a small bowl, mix the tamarind paste with 2 tablespoons of water until smooth. Add the tamarind mixture to the pot and stir.
5. Pour in the coconut milk and water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
6. Remove the lemongrass, bay leaves, and kaffir lime leaves from the pot. Taste and adjust seasoning if necessary.
7. Serve the sekba hot, garnished with hard-boiled eggs and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 35g
Carbohydrates per serving: 10g
Protein per serving: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different spices such as cinnamon, star anise, or cloves.
- Make it spicier by adding chili peppers or chili flakes.
Tips and Tricks:
- Browning the pork belly before simmering adds flavor and texture to the dish.
- Use full-fat coconut milk for a creamier and richer flavor.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftover sekba in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sekba in a pot over low heat until heated through.
Presentation Ideas:
Serve the sekba in a large bowl or individual bowls. Garnish with hard-boiled eggs and fried shallots.
Garnishes:
- Hard-boiled eggs
- Fried shallots
- Chopped green onions
- Chopped cilantro
Pairings:
- Steamed rice
- Noodles
- Bread
Suggested Side Dishes:
- Stir-fried vegetables
- Pickled vegetables
- Fried tofu
Troubleshooting Advice:
- If the sekba is too salty, add more water and coconut milk to dilute the seasoning.
- If the sekba is too sour, add more sugar to balance the flavor.
Food Safety Advice:
- Make sure the pork is cooked through before serving.
- Store leftover sekba in the refrigerator and consume within 3 days.
Food History:
Sekba is a traditional Chinese-Indonesian dish that originated in Java. It is a slow-cooked pork dish that is typically served during special occasions such as weddings and festivals.
Flavor Profiles:
Sekba is a savory and slightly sweet dish with a creamy and rich coconut milk base. The pork is tender and flavorful, and the dish is balanced with the tangy tamarind paste.
Serving Suggestions:
Serve the sekba as a main dish with steamed rice or noodles. It can also be served as a side dish with other Chinese-Indonesian dishes.
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Region: Indonesian