Pork Braised with Garlic and Onions (Babi Kecap)
Babi kecap is a traditional Indonesian braise that gets its flavor from a very short list of ingredients. Five large onions cook down with garlic and ginger until they turn soft and sweet, and a little soy sauce seasons the pork as it simmers under a lid for an hour. There is no added liquid or long prep, so it suits a cook who wants a tender, savory dish for six with little effort.
Instructions
Cut the pork into cubes about 1 inch (2.5 cm) across, so the pieces cook evenly and stay tender.
Put the chopped onions, garlic and ginger in a pan over high heat, at around 200°C, and cook them until they start to soften and smell fragrant.
Add the pork to the pan along with the soy sauce and black pepper. Add chile pepper as well if you like heat, and stir so every piece of meat is coated.
After about 3 to 4 minutes, turn the heat down to around 120°C and cover the pan. Cook for one hour, until the pork is tender and the onions have melted into a sauce.
Serve hot with plain, well-cooked rice to soak up the juices.
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