BABI KETJAP

Serves 4:

Approx. 900 g pork shoulder chop, bone removed (approx. 650 g net weight)

2 onions, finely chopped

4 garlic cloves, minced

2 cm ginger, minced

1.5 tbsp tomato paste

2 tsp sambal

1 tbsp brown sugar

200 ml ketjap manis

Juice of . lemon

200 ml water

Salt and freshly ground pepper

Method:

1. Cut the pork into bite-sized cubes

2. Heat some oil in a wok or casserole and brown the meat. Season with salt and pepper

3. Add the onions, garlic, and ginger, and saut. until the onions are translucent

4. Stir in the tomato paste, sambal, and brown sugar

5. Add the ketjap manis, lemon juice, and water. Mix well and bring to a boil

6. Reduce the heat to low, cover the pan, and let it simmer gently for about 1 hour. Then remove the

lid and continue to simmer for another 30 minutes until the meat is tender and the sauce has

thickened. Stir occasionally and add water or ketjap if needed

7. Once the meat is tender, your babi ketjap is ready to serve