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Balinese-Style Soy-Braised Pork (Babi Kecap)
The combination of soy sauce and molasses—inspired by Charmaine Solomon’s Balinese-style pork from “Encyclopedia of Asian Food”—mimics the flavor and consistency of kecap manis, or Indonesian sweet soy sauce. Boneless country-style pork spareribs provide rich, meaty flavor, but be sure to trim off excess fat so the dish won't be greasy. Serve with steamed rice, topping each portion with cilantro and sliced chilies and offering lime wedges on the side.
4
Servings
Tip
Don't use blackstrap molasses. Its flavor is too bitter.
50 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
3
large shallots, finely chopped (1 cup)
Directions
-
01In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the shallots, garlic, ginger and half of the chilies, then reduce to medium and cook, stirring, until golden, about 7 minutes. Transfer to a small bowl and set aside. Return the skillet to medium-high and heat the remaining 1 tablespoon oil until shimmering. Add the pork in an even layer and cook, stirring, until lightly browned, 6 to 8 minutes. Transfer to a paper towel–lined plate and discard any fat in the skillet.
Pardon the interruption
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Mr. Reynolds, I had to re-read the recipe several times before I found the answer to your question: it's to be served as a garnish.
We made this recipe exactly as written, and had a split decision: I was the cook, and found the dish bland, the meat tough, and the flavors muddy. I'd never make it again. Husband thought it was OK, but not worth repeating. The pork was purchased from Whole Foods (which of late doesn't necessarily have the greatest protein), and it's possible I trimmed it too much - but I don't think it's reasonable to expect pork will be tender and succulent in a 35 minute braise. It doesn't work that way.
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What are you doing with the other half of the peppers?