Indonesia x Netherlands
Babi kecap with kale stamppot
Dutch mash, Javanese glaze, and a gravy well that disappears fast.
95 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original844kcalsame
40 gproteinsame
9 gfibresame
95minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Fry the shallots, garlic, ginger and galangal in the oil in a heavy pot on medium heat for 5 minutes.
- 2Add the pork on high heat and cook 6 minutes, turning.
- 3Add the kecap manis, soy, nutmeg and water. Cover and simmer on low heat for 60 minutes.
- 4Uncover and simmer 10 minutes more.
- 5Meanwhile boil the potatoes in salted water at a steady boil for 20 minutes, adding the kale for the last 5 minutes.
- 6Drain and mash with the butter, warm milk, salt and pepper.
- 7Make a well in each mound of mash and ladle the pork and sauce into it. Top with spring onion and serve with chilli sauce.
Serve it like this
Shape the stamppot into a round mound with the back of a spoon, press a deep well in the centre and fill it with the glossy pork. Spring onion on top, sambal in a tiny dish.
