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
- 4 cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground white pepper
- 1 tsp salt
- 2 bay leaves
- 2 cinnamon sticks
- 2 star anise
- 4 ripe plantains, peeled and sliced
- 1 cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp tamarind paste
- 1 tsp salt
- 2 tbsp vegetable oil
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 the pork belly, water, soy sauce, kecap manis, palm sugar, garlic, coriander, cumin, white pepper, salt, bay leaves, cinnamon sticks, and star anise. Bring to a boil over high heat.
2. Reduce the heat to low and simmer, covered, for 2 hours or until the pork is tender.
3. While the pork is cooking, make the plantain sauce. In a blender or food processor, puree the plantains, coconut milk, brown sugar, tamarind paste, and salt until smooth.
4. Heat the vegetable oil in a separate pan over medium heat. Add the plantain puree and cook, stirring constantly, for 5-7 minutes or until the sauce thickens.
5. Once the pork is tender, remove the bay leaves, cinnamon sticks, and star anise. Increase the heat to medium-high and cook, uncovered, for another 10-15 minutes or until the sauce thickens and coats the pork.
6. Serve the sekba with the plantain sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer on low heat for 2 hours.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 650
Fat: 35g
Carbohydrates: 48g
Protein: 35g
Sodium: 2400mg
Sugar: 35g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef chuck.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots or potatoes to the sekba.
- Use different types of meat such as chicken or beef.
- Add chili peppers for a spicy kick.
Tips and tricks:
- To make the pork even more tender, marinate it in the sauce overnight before cooking.
- If the sauce is too thin, remove the pork and simmer the sauce over high heat until it thickens.
- Serve with steamed rice and fried shallots for added flavor and texture.
Storage instructions:
Store leftover sekba and plantain sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sekba and plantain sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sekba and plantain sauce in separate bowls and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Steamed rice and fried shallots.
Suggested side dishes:
Stir-fried vegetables or pickled vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little water or chicken broth to thin it out.
- If the pork is tough, simmer it for longer until it becomes tender.
Food safety advice:
- Make sure to cook the pork until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sekba is a traditional Indonesian dish that originated from the Chinese community in Indonesia. It is typically made with pork belly and a sweet soy sauce-based marinade.
Flavor profiles:
Sekba is sweet, savory, and slightly spicy. The plantain sauce adds a creamy and slightly sweet flavor to the dish.
Serving suggestions:
Serve the sekba and plantain sauce in separate bowls with steamed rice and fried shallots on the side.
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Region: West African