Babi Tjin

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Or Babi Chin, as it’s called in English. All these different names can get confusing! I’m no spring chicken anymore and it’s hard to keep up in my old age.

Whatever you want to call it, it’s always a delicious and very simple dish: pork in dark soy sauce. Very straightforward. Doesn’t require a whole lot of exotic ingredients and is probably even considered pantry cooking to a lot of you. Those are my favourite Indonesian dishes because they’re perfect for a busy and hectic weeknight.

Did I already mention that it’s scrumptious?

In all honesty… I’d forgotten all about this dish until I stumbled upon it while flipping though the pages of a Dutch cookbook I got for my 25th-and-holding birthday, Boekoe Kita, and there it was in all its sweet and salty glory.

So I cooked it…

Ingredients:

1 1/2 pound pork belly
1 medium onion
2 large garlic cloves (thinly sliced)
1/4 tsp dried chili flakes
1 tsp ground ginger
1 tsp ground coriander
4 tbsp sweet soy sauce (ketjap)
1 tbsp Taotjo (salty soybean sauce)
4 tbsp water
1 tbsp peanut oil

Directions:

Turn the pork belly into roughly 1? cubes.

Chop the onion.

Heat the oil and cook the pork belly cubes over low to medium heat.

We’re gonna brown them and crisp them up.

Let’s slowly get rid of all the fat. See how it just melts away? I wish I could do that with my spare-tire as well.

As soon as most of the fat has melted and the pork cubes are crunchy and golden brown…

It’s time to transfer them to a paper towel and chuck out the fat. Leave about 1 tsp in there.

Sauté the onion for a minute or 3 before adding the thinly sliced garlic. Cook for another 3 minutes, until the onion is soft.

Add the chill flakes, ground ginger and ground coriander and cook for a minute to get the flavours going.

Add the sweet soy sauce and Taotjo, which is a salty soy bean sauce that gives the dish its characteristic flavour.

Add 4 tbsp water, stir everything well and simmer for a few minutes over low heat.

Add the crispy pork cubes and heat it all through.

Serve the pork on top of steamed rice and crunchy green beans and finish the dish with a small handful seroendeng and Kentang on top.

Sweet, salty and flavourful pork. What more could you possibly ask for?

Turn the pork belly into roughly 1? cubes. Chop the onion and thinly slice the garlic. Heat the oil and cook the pork over low to medium heat until brown and crunchy and most of the fat has melted. Throw away the fat leaving 1 tsp in the skillet.

Sauté the onion for a minute or 3 before adding the thinly sliced garlic. Cook for another 3 minutes, until the onion is soft. Add the chill flakes, ground ginger and ground coriander and cook for a minute to get the flavours going. Add the sweet soy sauce and Taotjo, which is a salty soy bean sauce that gives the dish its characteristic flavour. taste it and look for a balance between sweet and salty.

Add 4 tbsp water, stir everything well and simmer for a few minutes over low heat. Add the crispy pork cubes and heat it all through. Serve the pork on top of steamed rice and crunchy green beans and finish the dish with a small handful seroendeng and Kentang on top.

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