Babi Ketjap – soy pork stew:

1 lb. pork belly – large cubes

1 lb. back ribs – skinned and cut into 2” pieces

2 lb. pork butt or shoulder (boneless) – large cubes

1  head of garlic - chopped

1  large onion - chopped

¾  C ketjap manis (sweet soy sauce)

¼  C ketjap asin (thin/salty soy sauce)

Pepper & salt to taste.

Wash meat in cold water – pat dry – rub w/pepper & salt.

Preheat a heavy pot or wok till very hot.

Brown in separate badges: pork belly, back ribs and butt or shoulder meat. (Use the fat that will render from browning the pork belly to sear the other meats.

Lift with slotted spoon and set aside.

Leave approximately 1 TBsp. of grease turn down heat and brown the onions and garlic till fragrant.

Add all browned meats.

Add soy sauce.

Add enough boiled water to submerge meat.

Stir well – turn heat down – loosely cover – making sure liquid does not dry up, simmer until meat is fork tender.

Liquid should be cooked down till thickened (approx.2 HR).

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Variation:

Add when sautéing onions:

2 fingers of ginger – minced

Add when everything is fragrant:

1/3 C of dark miso – ground fine