Babi Kecap - Soy Braised Pork

Don’t use blackstrap molasses; it’s strong, bitter flavor will overpower the dish. Opt for either light/mild or robust/full-flavored molasses. Add broccoli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, stir together 1 tablespoon of oil, the ginger, garlic and 1 teaspoon pepper. Add the pork and stir until evenly coated; set aside. In a 2-cup liquid measuring cup or small bowl, combine ¾ cup water, the soy sauce, molasses, sugar and half of the chilies; stir well.

Step 2

In a 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the shallots and cook, stirring occasionally, until softened and browned, 4 to 5 minutes. Add the pork mixture and cook, stirring often, until the meat is no longer pink, 3 to 4 minutes. Stir in the soy-molasses mixture, then bring to a boil. Cover, reduce to medium and cook at a gentle simmer, until a skewer inserted into the pork meets no resistance, about 35 minutes.

Step 3

Remove the skillet from the heat. Uncover and use a wide spoon to skim off and discard as much fat as possible from the surface. Return to medium-high and cook, stirring often, until a spatula drawn through the liquid leaves a trail and sauce clings lightly to the pork, about 10 minutes. Off heat, stir in the lime juice. Serve sprinkled with the cilantro, the remaining chilies and with lime wedges on the side.