JOIN! 12 Weeks for $1

Balinese-Style Soy-Braised Pork (Babi Kecap)

4 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




Don't use blackstrap molasses. Its flavor is too bitter.

50 minutes


  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 3

    large shallots, finely chopped (1 cup)


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Jack Reynolds A.

What are you doing with the other half of the peppers?

John M.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Kevin S.

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.