Ingredients with Measurements:
- 1 kg pork belly, cut into bite-sized pieces
- 2 cups water
- 1 cup soy sauce
- 1/2 cup kecap manis (sweet soy sauce)
- 1/2 cup palm sugar
- 3 cloves garlic, minced
- 3 shallots, sliced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- 1 kg yam, peeled and cut into small cubes
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, combine the pork belly, water, soy sauce, kecap manis, palm sugar, garlic, shallots, coriander, cumin, white pepper, salt, cinnamon stick, star anise, and bay leaves. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 2 hours, or until the pork is tender and the sauce has thickened.
3. While the pork is cooking, make the yam sauce. In a blender, blend the yam, coconut milk, salt, and sugar until smooth.
4. Heat the vegetable oil in a pan over medium heat. Add the yam mixture and cook, stirring constantly, for 10-15 minutes, or until the sauce has thickened.
5. Serve the sekba with the yam sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 725
- Fat: 52g
- Carbohydrates: 28g
- Protein: 34g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Palm sugar can be substituted with brown sugar
- Yam can be substituted with sweet potato or pumpkin
Variations:
- Add hard-boiled eggs to the sekba during the last 30 minutes of cooking
- Add sliced mushrooms to the yam sauce for extra flavor
Tips and tricks:
- To make the pork extra tender, marinate it in the sauce overnight before cooking
- If the sauce is too thick, add a little water to thin it out
- Adjust the amount of sugar in the yam sauce to your liking
Storage instructions:
- Store leftover sekba and yam sauce separately in airtight containers in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the sekba and yam sauce separately in a pot over low heat until heated through
Presentation ideas:
- Serve the sekba in a large bowl with the yam sauce in a separate bowl on the side
- Garnish with sliced green onions and red chili flakes
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Sautéed green beans
Troubleshooting advice:
- If the sauce is too salty, add a little water to dilute it
- If the pork is not tender enough, cook it for an additional 30 minutes
Food safety advice:
- Make sure the pork is fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Sekba is a traditional Chinese-Indonesian dish that originated in the city of Semarang in Central Java. It is often served during special occasions such as Chinese New Year.
Flavor profiles:
- The sekba is savory and slightly sweet, with a hint of spice from the coriander, cumin, and white pepper. The yam sauce is creamy and slightly sweet.
Serving suggestions:
- Serve the sekba and yam sauce with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: West African