Prep 15 mins
Cook 30 mins
A wonderful Indonesian dish. It means Soy Pork. I found it online and we love it. Cook time does not include time to cook rice.
- 453.59 g pork loin, cut in chunks
- salt & pepper
- 1 large onion, thinly sliced (yellow or white)
- 9.85 ml ginger
- 2.46 ml sambal oelek
- 73.94 ml ketjap manis (Medium sweet soy sauce find it at an international market)
- 158.51 ml water
- chopped green onion
- basmati rice (cooked) or jasmine rice (cooked)
- Toss the cut up pork with a little salt & pepper and set aside.
- Heat a little oil and saute the onions for a few minutes.
- Add the pork, ginger and sambal and saute until pork is browned.
- Add the Ketjap Manis and water and mix until well incorporated.
- Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
- It is done when the liquid has cooked down and thickened.
- Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.
I really, really liked this. I wondered just what so little sambal oelek would add, but it added a very pleasant warm undertone to the meat. Katjap manis, however it's spelled, is a new ingredient for me. I will need to find other recipes to use it in. However, I have some thoughts on what I would do differently next time. I'd brown in the skillet, but then transfer everything to a pot. The liquid evaporated too quickly in the skillet because of the greater surface area, and the meat was not as tender as I would have liked. I had cut my meat into 1/2 in. cubes, and they were not quite tender enough before the liquid was almost evaporated.
Just let you know, In Indonesia we write ketcjap manis as kecap manis. Ketjap manis is the old Indonesian spelling