Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1 cup peanuts, roasted and crushed
- 2 plantains, peeled and sliced
- 4 cloves garlic, minced
- 2 shallots, sliced
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the garlic and shallots and sauté until fragrant, about 1 minute.
3. Add the pork belly and cook until browned on all sides, about 5 minutes.
4. Add the sweet soy sauce, soy sauce, salt, and black pepper, and stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, or until the pork is tender.
7. Add the sliced plantains and peanuts to the pot and continue to simmer for another 10-15 minutes, or until the plantains are cooked through.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 520
Fat: 38g
Protein: 22g
Carbohydrates: 26g
Fiber: 4g
Sugar: 12g
Sodium: 750mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Plantains can be substituted with ripe bananas.
Variations:
- Add hard-boiled eggs to the pot during the last 10 minutes of cooking.
- Use chicken instead of pork.
- Add vegetables such as carrots, potatoes, or green beans.
Tips and tricks:
- Roast the peanuts beforehand for added flavor.
- Use a wooden spoon to stir the pot to prevent the pork from breaking apart.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers 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 with steamed rice on the side.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, pickled vegetables, fresh salad.
Troubleshooting advice:
- If the pork is tough, continue to simmer until tender.
- If the sauce is too thin, simmer uncovered to reduce.
Food safety advice:
Make sure the pork is cooked through before serving.
Food history:
Sekba is a traditional Indonesian dish that originated in the Chinese community. It is typically made with pork belly and soy sauce.
Flavor profiles:
Savory, sweet, nutty.
Serving suggestions:
Serve hot with steamed rice.
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Region: West African