Recipes Babi Kicap – Soy Pork Belly – Literally one of our favourite recipes ever! 3 months ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Which Food Network Chef Has the Highest Net Worth? admin March 7, 2021 New Recipe: Heavenly Lemon Pound Cake – Jewish Exponent admin May 3, 2021 New Recipe: Recipe of the Week: Homemade Vanilla Cupcakes admin May 5, 2021 New Recipe: KFC unveils make-at-home Popcorn Chicken savoury cupcake admin April 28, 2021 New Recipe: Recipe: Enjoy a dreamy and fluffy Easter with these Carrot Cake Donuts admin April 4, 2021 New Recipe: Layer Cakes for Any Occasion admin March 22, 2021 About The Author More from this Author 2 Comments fatrabbitcooks September 14, 2021 This is our twist on a family favourite, tender unctuous pork in a sweet and salty glaze is perfect for any occasion. You’ll want to whip up a big batch of this to keep for later! Serve it with some steamed veggies over a bowl of warm rice and you’ve got yourself a comforting dish for every mood. **Babi Kicap – Soy Pork Belly** Link to video: [https://youtu.be/3w4iyENaJQQ](https://youtu.be/3w4iyENaJQQ) **INGREDIENTS** Approx 900g Pork Belly, sliced into 1 inch cubes ¼ cup Shaoxing Wine ¼ cup light soy sauce 2 tbsp Kicap Manis (sweet soy sauce) 2 tbsp dark soy sauce 1 tbsp lime juice 2 tsp ginger powder 1 tsp turmeric 2 tsp white pepper (although I tend to add a fair bit!) 1 tbsp oil 1 ½ Inch old ginger 2 large garlic cloves roughly minced 2-3 stalks of lemongrass, bruised ½ litre pork/chicken stock 1 tbsp gula apong/gula melaka(palm sugar) or any dark sugar Cornstarch slurry (optional)* 1tbsp of cornstarch mixed with 1 tbsp of water **INSTRUCTIONS** 1. Put the pork in a bowl and mix together with all of the marinade ingredients. 2. Cover pork and let sit for at least an hour to overnight in the refrigerator. 3. Remove the pork from the fridge and bring to room temperature for 30 minutes while you prepare the ingredients to cook. 4. In a deep pan or casserole, heat oil over a medium to high heat and cook the ginger until fragrant. Add the lemongrass and chopped garlic, cook until fragrant, a couple of minutes careful not to burn the garlic! 5. Remove the pork from the marinade, reserving this for later, to caramelise the pork in the pan. 6. Once the pork is lightly caramelised, add the rest of the marinade, ½ litre of stock and 1 tbsp of palm sugar. 7. Bring to a boil and then lower the heat, cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. 8.Once the pork is fork tender*, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating or you can add the cornstarch slurry if you prefer that method of thickening (I tend to use cornstarch when I’m in a hurry!) 9. Season the sauce with your liking, we sometimes add a dash more shaoxing wine and a little salt/white pepper if needed and then enjoy with a bowl of warm rice! *If there is a thick layer of oil on the sauce, you can blot oil with kitchen paper or oil blotting paper to remove some of the oil. If you’re preparing this for later, you can put it in the fridge to cool and remove the set oil. Reply youareovaryacting September 14, 2021 This looks scrumptious! We have a Vietnamese version of that too which we throw whole hard boiled eggs into. Super yum! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.