Babi Chin Indonesian Braised Pork Recipe
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!
Servings 2 Servings
Calories 823kcal
Ingredients
- 400 g Pork Belly 14oz
- 2-3 Large Echalion or Banana Shallots 200g
- 8 Cloves Garlic
- 3 tablespoon Coriander Seeds
- 50 ml Hoisin Sauce 3 tablespoon + 1 teaspoon
- 50 ml Dark Soy Sauce 3 tablespoon + 1 teaspoon
- 1½ teaspoon Dark Brown Sugar
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- 1 tablespoon Cooking Oil
- 750 ml Water 3 Cups
Instructions
- 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, 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, then pour over the water and bring back to a boil
- Reduce to a moderate simmer and cook for an hour, uncovered, until the sauce has reduced to a thick and glossy coating for the pork.
Video
Nutrition
Serving: 1 | Calories: 823kcal | Carbohydrates: 38g | Protein: 52g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 33g | Cholesterol: 169mg | Sodium: 2718mg | Fiber: 5g | Sugar: 18g
