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)
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp five spice powder
- 1 tsp salt
- 1 tsp black pepper
- 2 cups spinach, chopped
- 1 cup coconut milk
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, combine the pork belly, water, soy sauce, kecap manis, garlic, ginger, five spice powder, salt, and black pepper. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 1 hour or until the pork is tender.
3. While the pork is cooking, make the spinach sauce. In a blender or food processor, combine the spinach, coconut milk, and vegetable oil. Blend until smooth.
4. Once the pork is tender, remove it from the pot and set it aside.
5. Pour the spinach sauce into the pot and bring it to a boil over medium-high heat.
6. Reduce the heat to low and simmer for 10 minutes or until the sauce has thickened.
7. Add the pork back into the pot and stir to coat it with the spinach sauce.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for boiling and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Spinach can be substituted with kale or collard greens.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced carrots and potatoes to the pot while cooking the pork for a one-pot meal.
- Use the spinach sauce as a dip for vegetables or grilled meats.
- Add chili flakes or hot sauce to the spinach sauce for a spicy kick.
Tips and tricks:
- Use a slotted spoon to remove the pork from the pot to prevent the spinach sauce from becoming too greasy.
- Make the spinach sauce ahead of time and store it in the refrigerator for up to 3 days.
- Garnish with chopped cilantro or green onions for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, pickled vegetables, and a side of stir-fried bok choy.
Suggested side dishes:
Stir-fried bok choy, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
If the spinach sauce is too thick, add more coconut milk or water to thin it out.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Sekba is a traditional Indonesian dish made with pork belly and a variety of spices. It is often served during special occasions and celebrations.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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