Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 2 large tomatoes, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp shrimp paste
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 2 cups water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the shrimp paste, soy sauce, and palm sugar and stir to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Add the shrimp and tomatoes and cook for an additional 5 minutes, or until the shrimp are cooked through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium-high heat for browning the pork belly, low heat for simmering the dish.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 480
Fat: 31g
Carbohydrates: 14g
Protein: 35g
Sodium: 900mg
Sugar: 9g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp paste can be substituted with fish sauce.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as bok choy or green beans for added nutrition.
- Use different types of seafood such as squid or mussels.
- Add spices such as chili flakes or ginger for added flavor.
Tips and Tricks:
- Be sure to brown the pork belly well to add flavor to the dish.
- Simmer the dish on low heat to allow the flavors to meld together.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting Advice:
- If the dish is too salty, add more water to dilute the seasoning.
- If the dish is too sweet, add more soy sauce or shrimp paste to balance the flavors.
Food Safety Advice:
- Be sure to cook the pork belly and shrimp thoroughly to avoid foodborne illness.
- Store leftovers promptly in the refrigerator.
Food History:
Sekba is a traditional Indonesian dish that originated in Java. It is typically made with pork belly and a variety of spices.
Flavor Profiles:
Sekba is a savory and slightly sweet dish with a complex flavor profile due to the combination of spices and shrimp paste.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian