Babi Ketjap (soy Pork)

INGREDIENTS

INSTRUCTIONS

1986    
There are quite a few pork dishes in the book (including another
version of this one).  Evidently minorities are well enough
represented that pork has earned a place in the cuisine of
predominantly Muslim Indonesia. I think this would be excellent done
with 1 inch long pieces of baby back ribs. I also won't stew it as
long as I did++or maybe use bigger chunks of pork. I used pieces
between a half and a quarter inch on a side and the meat got a tad
dried out.  No complaint on the taste though! I'll also toss in a
couple of scallions cut into one inch chunks just before it's done
stewing. I was out of sambal oelek so I used some tuong ot toi cut
with a little lime juice.  Worked good.  Dice Pork, rub in salt and
pepper and fry in hot oil or margarine.  Then add the finely sliced
onions, spices and the hot pepper  condiment.  After this add the water
and the soy sauce.  Bring to the boil and  simmer for at least half an
hour until the meat is done.  Serve Babi Ketjap on a large plate,
garnish with sliced tomatoes and  chopped vegetable pickles.  Eat with
plain or savory rice or Mei.  From "Indonesian Food and Cookery", Sri
Owen, Prospect Books, London,  For those who aren't familiar with it,
Kecap Manis (or ketjap manis)  is a thick, sweet Indonesian soy sauce
that does wonderful things for  meat and poultry as a marinade/BBQ
sauce as well as a condiment.  Posted by Stephen Ceideberg; October 7
1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1446
Calories From Fat: 998
Total Fat: 110.6g
Cholesterol: 219.3mg
Sodium: 2449.4mg
Potassium: 1047.7mg
Carbohydrates: 53.8g
Fiber: 4.3g
Sugar: 11.6g
Protein: 57.3g