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 palm sugar
- 10 cloves garlic, minced
- 5 shallots, minced
- 5 dried chilies, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp shrimp paste
- 1 kg okra, sliced
- 2 cups coconut milk
- 2 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, combine pork belly, water, soy sauce, kecap manis, palm sugar, garlic, shallots, dried chilies, ground coriander, ground cumin, ground turmeric, salt, black pepper, and shrimp paste. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 1 hour or until the pork is tender and the sauce has thickened.
3. In a separate pan, heat vegetable oil over medium heat. Add sliced okra and sauté for 5 minutes.
4. Add coconut milk to the pan with the okra and simmer for 10 minutes or until the sauce has thickened.
5. Serve the pork belly with the okra sauce on the side.
1 hour and 30 minutes
5. Temperature: Medium-high heat for boiling, low heat for simmering, and medium heat for sautéing.
Serving size: 4-6 servings
Nutritional information:
- Calories: 750
- Fat: 45g
- Carbohydrates: 40g
- Protein: 45g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Palm sugar can be substituted with brown sugar.
- Okra can be substituted with green beans or eggplant.
Variations:
- Add boiled eggs to the pork belly and sauce mixture.
- Use different vegetables for the sauce, such as spinach or kale.
- Add more or less chilies depending on your desired level of spiciness.
Tips and tricks:
- Use a non-stick pan for sautéing the okra to prevent sticking.
- Stir the pork belly occasionally while simmering to prevent burning.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover pork belly and okra sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly and okra sauce separately in a pan over low heat until heated through.
Presentation ideas:
- Serve the pork belly and okra sauce in separate bowls for a more elegant presentation.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the pork belly is not tender enough, simmer for a longer period of time.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Sekba is a traditional Indonesian dish that originated from the Chinese community in Indonesia.
Flavor profiles:
- The pork belly is savory and slightly sweet, while the okra sauce is creamy and slightly spicy.
Serving suggestions:
- Serve the pork belly and okra sauce with steamed rice or noodles for a complete meal.
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Region: West African