Babi dan Tahu Kecap - Pork and Tofu in Soy Sauce
Babi kecap is a familiar dish in many Chinese families living in Indonesia. Cure your homesickness by learning how to prepare this classic Chinese dish in your home.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram pork (use pork belly, pork shoulder, or pork loin closest to the shoulder), cut into bite-size pieces
- 1 block (450 gram/1 lb) firm/extra-firm tofu, cut into 8 pieces and pan-fried
- 8 hard-boiled eggs, peeled
- 1 head garlic, peeled and lightly bruised
- 1 tablespoon white peppercorns, cracked
- 4 tablespoon light/regular soy sauce
- 3 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
Instructions
- 1
Blanch pork (optional): Boil a pot of water and blanch pork to remove scum. Drain and set aside.
- 2
Blanch fried tofu (optional): Blanch tofu in another pot of boiling water to remove oil. Drain and set aside.
- 3
Cook pork: Boil 4 cups water, pork, garlic, and white peppercorns. Reduce heat to a simmer and cook for 30 minutes.
- 4
Cook tofu: Add tofu, light/regular soy sauce, sweet soy sauce, dark soy sauce, and sugar. Cover the pot, reduce the heat, and simmer for 30 minutes or until the pork is tender.
- 5
Add egg: Add hard-boiled eggs and simmer for another 15 minutes. Adjust the seasoning (salt and sugar) as needed.
- 6
Serve: Turn off heat, served immediately with steamed white rice.