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Ubud (Indonesia)
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Meat
Food Flavour DNA
Nutritional Values
650kcal
30gProtein
15gCarbs
55gFat
—Fibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🫘 Soy
Caramelized Pork
How to order / say it
Say it
Babi Kecap — [BAH-bee KEH-chap]
Order
I'd like the Babi Kecap, please.
Locally
Saya mau babi kecap, tolong.
Say locally
A savory and sweet pork dish simmered in soy sauce and palm sugar.
Why try it?
Babi Kecap is an iconic comfort dish in Ubud, showcasing a fusion of Chinese influence with local flavors. It represents family gatherings and communal meals.
How it tastes
The dish is rich and succulent, with a balance of sweet and savory from soy sauce and palm sugar. The aroma of cooking spices like garlic and ginger fills the air.
Origin & History — first documented: 1910
Babi Kecap started in Java during the early 20th century, influenced by Chinese-Indonesian culinary exchanges. The technique of simmering pork in soy developed as a method of flavor preservation.
Recipe
Ingredients
- 🥩 500 g pork belly
- 🥣 40 ml soy sauce
- 🍯 50 g palm sugar
- 🧄 20 g garlic
- 🧂 15 g ginger
- 🧂 2 pieces star anise
- 200 ml water
Method
- 1 Sauté garlic, ginger, and star anise until fragrant.
- 2 Add pork belly and cook until browned.
- 3 Pour in soy sauce and palm sugar; add water and simmer.
- 4 Cook until pork is tender and sauce is thickened.
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