SWEET SOY PORK BELLY BABI KECAP

• portioner: Serves 4

Ingredienser

2 lemongrass stalks, bruised and tied in a knot

2 bay leaves

75ml kecap manis

Coconut oil or sunflower oil, for frying

For the pork

1 tsp ground nutmeg

2 tsp ground coriander

1 tsp ground white pepper

1 tsp ground black pepper

¼ tsp sea salt

½ tsp palm sugar or brown sugar

500g skinless, boneless pork belly, cut into 2cm chunks

For the spice paste

8 garlic cloves, peeled and sliced

2 small banana shallots or 4 Thai shallots, peeled and sliced

4 long red chillies, sliced

10cm piece of ginger (about 50g), peeled and sliced

6cm piece of galangal (about 30g), woody stem removed, sliced (optional)

Vejledning

Combine the nutmeg, coriander, white and black pepper, salt and sugar in a large bowl. Add the pork, toss to coat it thoroughly and leave to marinate for 15 minutes.

Place the spice paste ingredients in a small food processor and blend to a smooth paste.

Heat 2 tablespoons of oil in a deep pan over a medium heat and add the spice paste, along with the lemongrass and bay leaves. Fry the paste until fragrant, about 10 minutes, then add the pork, searing it lightly as the meat combines with the spice paste. After a few minutes, add the kecap manis and 200ml water and bring to the boil. Lower the heat and simmer for 30-45 minutes or until the sauce is reduced and caramelised, and the pork is tender.