Babi chin is an Indonesian braised pork belly recipe, my version adds hoisin sauce, roasted coriander & is fragrant with cloves and cinnamon.
The dish takes around an hour and a half to cook and prepare, but an hour of it is putting your feet up and allowing the rich sweet sauce to reduce and the pork to cook.
Soy Sauce Braised Pork Belly
My site is littered with unusual recipes from around the world and this babi chin recipe is one of my favourites.
It is simple to cook and fills your house with the most beautiful sweet and fragrant aroma!
It contains pork belly, one of my favourite cuts of meat, its bold flavour and fat content works really well with a sweet glaze or sauce.
The original recipe for this soy sauce braised pork belly hails from Indonesia. To be more accurate it is “nonya” cuisine, which is Chinese influence on Malay and Indonesian food. An ancient fusion food if you like.
The addition of hoisin is not traditional, but I love the sweet BBQ like flavour it brings to the dish.
Frequently Asked Questions
Do I have to use pork belly?
No, but you do need to use a cut of pork with some fat because it renders down into the sauce. This gives it a rich flavour and beautiful sheen.
You can use pork blade or Boston butt for my American readers. You could also just get away with diced shoulder of pork, but is not ideal.
Do I have to use a wok?
For this recipe, yes! Cooking this dish in a saucepan does not allow the sauce to evaporate quickly enough and in a frying pan it evaporates too quickly.
Can I use regular soy sauce?
No, you really do need to use dark soy sauce in this recipe. It has a very different flavour to regular soy sauce and it adds a sweet complexity to the dish.
Do I have to use hoisin sauce?
No, you can double up the quantity of dark soy sauce and omit the hoisin sauce. This will make the dish less sweet and less complex in flavour but it is just as delicious.
I like to serve babi chin with some plain boiled rice, chopped red chilli and fresh coriander. If you have a bit of time and are up on your planning it is also great with egg fried rice!
But the sweetness of the recipe means that it works really well with the crunch of some quickly cooked vegetables.
Just because this is Indonesian braised pork does not mean you need to stick with Far East Asian side dishes.
It works fantastically with my garlic green bean amandine, which is very French in influence.
Likewise, it would work wonderfully with some roasted tenderstem broccoli.
I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
This Indonesian braised pork or babi chin is braised in a dark soy sauce based stock and is rich, sweet and full of wonderful aromatic flavours and not only fills your belly but makes your house smell amazing!
- 400g (14oz) Pork Belly
- 200g (1⅓ Cups) Shallots
- 8 Cloves Garlic
- 3 Tbsp Corianader Seeds
- 50ml (3 Tbsp + 1 Tsp) Hoisin Sauce
- 50 ml (3 Tbsp + 1 Tsp) Dark Soy Sauce
- 1½ Tsp Dark Brown Sugar
- ½ Tsp Salt
- ½ Tsp Ground Cinnamon
- ½ Tsp Ground Cloves
- 1 Tbsp Cooking Oil
- 750ml (3 Cups) Water
- Cut the shallots in half and then peel and then slice into half-moon shapes approximately 2-3mm (⅛") thick.
- Peel and mash your garlic into a puree.
- Cut your pork into 3-4cm (1½") cubes.
- Place a wok over a medium-high heat and toast the coriander seeds until they become fragrant (approximately 2 minutes).
- Grind the seeds in a pestle and mortar and then add 2 tablespoons of water continue to grind to form a coarse paste.
- Return the wok to the heat and when it is hot add the oil.
- Add the oil and stir fry the shallots for 2-3 minutes.
- Throw in the garlic and coriander paste and stir fry for a further minute.
- Pour in the soy sauce and the hoisin sauce and stir to combine.
- Add the pork belly and stir to coat
- Stir in the brown sugar, salt, cinnamon and cloves.
- Pour over the water and bring back to a boil and then reduce the temperature to a medium simmer.
- Cook for an hour uncovered until the sauce has reduced to a thick and glossy coating for the pork.
Amount Per Serving: Calories: 823Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 169mgSodium: 2718mgCarbohydrates: 38gFiber: 5gSugar: 18gProtein: 52g
Calorific details are provided by a third-party application and are to be used as indicative figures only.