Hairy Bikers Indonesian Pork Stew Recipe

Hairy Bikers Indonesian pork stew is spiced pork shoulder simmered in kecap manis, tamarind and soy until rich and reduced, then topped with crispy shallots. And their Meat Feasts recipe serves 4 to 6 in about 2½ hours, at roughly 700 calories each for 6 by my count, before rice.

Its proper name is babi kecap, or “pork simmered in hot, sweet sauce”, as they explain in Meat Feasts. Then the sweetness comes from kecap manis, which they note contains palm sugar, while the tamarind adds a sour edge.

The uncovered simmer is what makes it, because the sauce has to cook down around the pork for 1½ to 2 hours. So it ends up glossy and clinging to the meat rather than soupy, which is the whole point of the dish.

Hairy Bikers Indonesian Pork Stew Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Indonesian Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 10 minutesRest time: minutesTotal time:2 hours 30 minutesServings:6 servingsCalories:700 kcal Best Season:Summer

Description

Pork shoulder rubbed with coriander, ground ginger, cinnamon and black pepper is browned with shallots, garlic, fresh ginger and bird’s-eye chillies. Then it bubbles away in stock, sweet soy and tamarind until tender, ready for crisp fried shallots and fresh chilli.

Ingredients

For the pork

• 1.5kg boned pork shoulder, cut into 5cm chunks
• ½ tsp ground black pepper
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• ½ tsp salt

For the stew

• 1 tbsp groundnut or vegetable oil
• 1 large onion or 6 shallots, thinly sliced
• 5 garlic cloves, crushed
• 20g fresh root ginger, peeled and grated
• 4 red bird’s-eye chillies, deseeded and finely chopped
• 500ml chicken stock
• 4 tbsp kecap manis
• 2 tbsp light soy sauce
• 2 tbsp tamarind paste (the non-concentrated sort)

For the garnish

• 2 tbsp groundnut oil
• 4 shallots, thinly sliced
• 2 mild red or green chillies, thinly sliced

Instructions

1. Season the pork: Put the pork in a bowl. Then mix the pepper, coriander, ground ginger, cinnamon and salt, and sprinkle them over, turning the meat until it’s all well covered.
2. Soften the onion: Heat the oil in a large flameproof casserole dish, then gently fry the onion until soft and translucent, about 10 minutes by my timing. Then add the garlic, fresh ginger and bird’s-eye chillies and cook for another minute.
3. Brown the pork: Add the pork and cook over a medium heat for a few minutes, turning the pieces until browned all over. Meanwhile, mix the stock with the kecap manis, soy sauce and tamarind, then pour it over the pork.
4. Simmer uncovered: Bring to the boil, then simmer gently uncovered for 1½ to 2 hours, until the pork is very tender and the sauce has reduced. Stir regularly, and turn the heat up a little near the end if the sauce is still quite liquid.
5. Crisp the shallots: While the pork finishes, fry the shallots in the groundnut oil over a medium-high heat, stirring often, until golden and crisp. Then drain them on kitchen paper and leave them to cool.
6. Serve: Scatter the crispy shallots and sliced chillies over the pork, then serve with rice and Asian greens.

FAQs

Is this the Indonesian pork stew from their Comfort Food series?

As far as I can tell, yes, because a listing for the Comfort Food series version has nearly the same ingredients and amounts. But it has 4 garlic cloves against 5 in Meat Feasts.

I couldn’t find a written version on BBC Food, though, only programme pages. So if you searched for the BBC recipe, this book version is the one with full quantities.

What is kecap manis, and can I swap it?

It’s Indonesian sweet soy sauce, and in One Pot Wonders they describe it as sweeter and more syrupy than normal soy. And they say most supermarkets sell it.

In One Pot Wonders they suggest honey as a swap, but only for a teaspoon in a glaze, while 4 tbsp carries this sauce. So I’d buy a bottle rather than swap it, which is my suggestion, not the book’s.

Which tamarind paste should I use?

The recipe asks for the non-concentrated sort, since in Asian Adventure they warn that tamarind paste in jars or tubs is pure concentrate. And they describe that concentrate as having a very bitter taste.

So check the label and pick one that doesn’t say concentrate. If concentrate is all you have, I’d start with a teaspoon and taste, as my suggestion rather than the book’s.

How hot is it?

Fairly hot by my reckoning, since 4 bird’s-eye chillies go into the stew, though they’re deseeded first. Then 2 mild chillies go on top, so for less heat I’d use 2 bird’s-eye chillies and serve the fresh ones separately.

For another Indonesian dish from Meat Feasts, their beef rendang simmers chuck steak in coconut milk and a fresh spice paste. Or for something sweet and sharp but milder, their sweet and sour pork uses dark soy and pineapple juice.

Can I make it in a slow cooker?

The recipe in Meat Feasts is hob only, so this is general slow-cooker practice rather than theirs. Soften the onions and brown the pork first, then cook on low for 6 to 8 hours.

Since a slow cooker won’t reduce the sauce, I’d use about 300ml of stock and taste before adding all the soy. And their pork and bean casserole from Ultimate Comfort Food is another slow pork stew that suits a long cook.