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 rice vinegar
- 1 cup brown sugar
- 10 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 cup groundnuts, roasted and ground
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, combine pork belly, water, soy sauce, kecap manis, rice vinegar, brown sugar, garlic, ginger, bay leaves, and black peppercorns. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until pork is tender.
2. In a blender or food processor, combine groundnuts, coconut milk, tamarind paste, and palm sugar. Blend until smooth.
3. Once pork is tender, remove from the pot and set aside. Strain the remaining liquid and return to the pot.
4. Add the groundnut sauce to the pot and stir well. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce thickens.
5. Add the pork back to the pot and stir well. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Rice vinegar can be substituted with apple cider vinegar
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the pot
- Use different types of meat such as chicken or beef
- Add chili peppers for a spicier version
Tips and tricks:
- Make sure to roast the groundnuts before grinding them for a richer flavor
- Simmer the pork on low heat for a longer time for a more tender result
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less palm sugar and tamarind paste
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, pickled vegetables
Suggested side dishes:
Steamed vegetables, fried tofu
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer time to thicken
- If the sauce is too thick, add more coconut milk or water
Food safety advice:
Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
Food history:
Sekba is a traditional Indonesian dish that originated from the Chinese community in Indonesia. It is typically made with pork belly and soy sauce, and is often served during special occasions such as Chinese New Year.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve hot with steamed rice and pickled vegetables.
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Region: West African