MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Babi Ketjap (Soy Pork)
 Categories: Indonesian, Pork
      Yield: 1 Batch
 
    500 g  Pork
    1/2 ts Pepper
           Salt
      1    Onion
      2 ts Ground ginger
    1/2 ts Sambal Oelek (hot pepper
           - condiment)
      5 tb Sweet soy sauce (Ketjap
           - Manis)
    150    Water
           Margarine or oil
 
  There are quite a few pork dishes in the book, including another
  version of this one. Evidently minorities are well enough
  represented that pork has earned a place in the cuisine of
  predominantly Muslim Indonesia. I think this would be excellent
  done with 1" long pieces of baby back ribs. I also won't stew it as
  long as I did--or maybe use bigger chunks of pork. I used pieces
  between a 1/2 & 1/4" on a side and the meat got a tad dried out.
  No complaint on the taste though! I'll also toss in a couple of
  scallions cut into 1" chunks just before it's done stewing. I was
  out of sambal oelek so I used some tuong ot toi cut with a little
  lime juice.  Worked good.
  
  Dice pork, rub in salt & pepper and fry in hot oil or margarine.
  Then add the finely sliced onions, spices and the hot pepper
  condiment.
  
  After this add the water and the soy sauce. Bring to the boil and
  simmer for at least 30 minutes until the meat is done.
  
  Serve Babi Ketjap on a large plate, garnish with sliced tomatoes
  and chopped vegetable pickles. Eat with plain or savory rice or
  Mei.
  
  For those who aren't familiar with it, Kecap Manis (or ketjap
  manis) is a thick, sweet Indonesian soy sauce that does wonderful
  things for meat and poultry as a marinade/BBQ sauce as well as a
  condiment.
  
  Recipe FROM: Indonesian Food and Cookery by Sri Owen, 1986
  
  Posted by: Stephen Ceideberg, Oct 7, 1992
 
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