Babi kecap,Irresistible Indonesian pork stew with slaw and yoghurt flatbreads
Alternatively you could serve it with rice and broccoli or some green beans.The majority of the ingredients you should be able to source from your store cupboard and if not there is room for creative substitution.I am allergic to tamarind so substituted pomegranate molasses as it lent itself to that sweet sour taste that the dish required.Adjust the strength and quantity of chilli to suit your own palate.I make the dish fiery hot.
Babi kecap, Indonesian pork stew
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
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 sauce (sweet soy sauce)
2 tbsp light soy sauce
2 tbsp tamarind paste (the non-concentrated sort)or pomegranate molasses
Garnish
2 mild red or green chillies, thinly sliced
sprinkling of crispy fried shallots
sprinkling of fresh coriander leaves
Put the pieces of pork in a bowl. Mix the spices and salt, then sprinkle them over the pork, turning the meat to make sure it is all well covered.
Heat the oil in a large flameproof casserole dish, then add the onion or shallots. Fry them gently over a gentle heat until soft and translucent. Add the garlic, ginger and chillies and cook for a further minute. Add the pork to the casserole dish and cook on a medium heat for a few minutes, turning the pieces of meat until they are browned all over. Mix the chicken stock with the kecap manis, soy sauce and tamarind paste and pour this over the pork.
Bring to the boil, then turn the heat down and cook, uncovered, for 1½–2 hours, until the meat is very tender and the sauce has reduced. Stir regularly and turn up the heat a little towards the end of the cooking time if the sauce is still quite liquid.
To make the garnish, heat the oil in a frying pan and add the shallots. Fry over a medium to high heat, stirring frequently, until the shallots are golden-brown and crisp. Remove them from the pan, drain on kitchen paper and allow them to cool. Serve the pork in flatbreads with a raw slaw of carrots cabbage and radish garnished with the shallots and sliced chillies.Kimchi would be delicious if you have some to hand.
Put the pieces of pork in a bowl. Mix the spices and salt, then sprinkle them over the pork, turning the meat to make sure it is all well covered.
Heat the oil in a large flameproof casserole dish, then add the onion or shallots. Fry them gently over a gentle heat until soft and translucent. Add the garlic, ginger and chillies and cook for a further minute. Add the pork to the casserole dish and cook on a medium heat for a few minutes, turning the pieces of meat until they are browned all over. Mix the chicken stock with the kecap manis, soy sauce and tamarind paste and pour this over the pork.
Bring to the boil, then turn the heat down and cook, uncovered, for 1½–2 hours, until the meat is very tender and the sauce has reduced. Stir regularly and turn up the heat a little towards the end of the cooking time if the sauce is still quite liquid.
To make the garnish, heat the oil in a frying pan and add the shallots. Fry over a medium to high heat, stirring frequently, until the shallots are golden-brown and crisp. Remove them from the pan, drain on kitchen paper and allow them to cool. Serve the pork in flatbreads with a raw slaw of carrots cabbage and radish garnished with the shallots and sliced chillies.Kimchi would be delicious if you have some to hand.
some slaw or kimchi rounds off your flatbread pocket
Frying pan yoghurt flatbreads
(adapted from a recipe by Anna Jones)
Makes 4
200g white flour, plus extra for dusting
1 tsp baking powder
200g Greek yoghurt, or 150ml warm water
200g white flour, plus extra for dusting
1 tsp baking powder
200g Greek yoghurt, or 150ml warm water
1 Put all the flatbread ingredients into the bowl of your food
processor and pulse until the mixture forms a ball. If you don’t have a
food processor, this can be done in a bowl using a fork to begin with,
followed by your hands, but it will take a little longer.
2 Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so, to bring it all together. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10–15 minutes. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.
3 Dust a clean work surface and rolling pin with flour, then divide the dough into four equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2–3mm thick.
4 Warm a frying pan or griddle pan that’s a bit larger than your flatbreads over a medium heat. Once your pan is nicely hot, cook each flatbread for 1–2 minutes on each side, until nicely puffed up, turning with tongs once or twice.
2 Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so, to bring it all together. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10–15 minutes. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.
3 Dust a clean work surface and rolling pin with flour, then divide the dough into four equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2–3mm thick.
4 Warm a frying pan or griddle pan that’s a bit larger than your flatbreads over a medium heat. Once your pan is nicely hot, cook each flatbread for 1–2 minutes on each side, until nicely puffed up, turning with tongs once or twice.
Thanks so much, this turned out great, both the pork AND the naan! A few changes: I cooked using my InstantPot so way less liquid, and ready in about 45min. Also, in the future, I think I will add salt to the flatbreads.
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