IndonesianMedium · Hot
Babi Kecap Sticky Sweet-Soy Pork Belly
Pork belly braises slowly in soy sauce and brown sugar with garlic, ginger, and a thread of cayenne until the fat renders and the braising liquid reduces to a lacquer that clings to every slice. The heat is a whisper, the sweetness is assertive, and the umami underneath ties everything into something you want to eat over rice until the pot is empty. This is Indonesian comfort food at its most honest.
Prep
15 min
Cook
35 min
Rest
15 min
Total
1h 5m
E
Nutri-Score
Least favorable
A–E · lower is better · score 19
Calories
785
per serving
High in saturated fat · 27gCalorie-dense · 785 kcal
Protein
12g
Carbs
18g
Fat
74g
Sat. fat
27g
Fiber
2g
Sugar
13g
Sodium
965mg
Keto FriendlyLow CarbPaleoDiabetes CautionHigh Sodium WarningHeart Disease ConcernHigh FatModerate ProteinLow Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.6
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
49Pt
Runoff
0.1g P
Pork Belly, cut into chunks drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
7
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
TenderGlossySucculentCaramelized
Aromas
Sweet SavoryGarlickyGingeryCaramelized
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Cook pork belly to minimum internal temperature of 145°F (63°C) for food safety.
Cross Contamination
Use separate cutting boards and utensils for raw pork and ready-to-eat ingredients. Wash hands thoroughly after handling raw meat.
Storage
Refrigerate leftover pork belly within 2 hours. Store in airtight container for up to 3-4 days.
Allergen Warning
This dish contains soy and gluten. If serving to guests with celiac disease or severe soy allergy, use certified gluten-free and soy-free alternatives.
High Risk Population
Pregnant individuals, elderly, and immunocompromised persons should ensure pork is cooked to well-done (160°F/71°C) to eliminate parasites.
Handling
Keep raw pork chilled below 40°F (4°C) until ready to cook. Do not let pork sit at room temperature for more than 2 hours.
Pro Tips
Technique
For that glossy lacquered finish, don't rush the final reduction. When you uncover in the last 10 minutes, keep stirring and watch as the sauce transforms into a sticky glaze that clings to every piece of pork belly.
Substitution
Kecap manis is non-negotiable here — its thick sweetness and caramel depth cannot be replicated by regular soy sauce alone. If needed, combine equal parts regular soy sauce with a tablespoon of dark palm sugar or molasses for the closest approximation.
Flavor Boost
Add a small piece of candlenut or a few kaffir lime leaves during the braise — these Southeast Asian aromatics elevate the dish from good to authentic Yogyakarta-style extraordinary.
From the chef
Babi kecap is what happens when pork belly and sweet soy sauce are given time and heat to become something much greater than either alone — the fat renders slowly, the braising liquid thickens to a lacquer, and every chunk glistens like it was meant to sit over a bowl of white rice. Brown sugar and garlic go in with the ginger and cayenne, and patience does the rest: a full simmer of 25 to 30 minutes lets the glaze cling to every surface. The heat stays a whisper while the sweetness leads, with a deep umami underneath that keeps pulling you back. Squeeze lime over the top just before serving.
TagsIndonesianBraisedPorkSweet SavorySpicyWeeknight DinnerKecap Manis
AllergensSoyGluten
Source: generated · May 30, 2026