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Pork Tenderloin (Babi Kecap)


2 1/2 pounds of pork tenderloin (trimmed), sliced into 1 1/2-ounce pieces
2 shallots, pureed
2 garlic cloves, pureed
1 1/2 teaspoon cumin
1 1/2 teaspoon coriander
1 inch fresh ginger, minced
1 tablespoon orange rinds, finely grated
1/2 cup Kecap Manis (Indonesian Sweet Soy)
3/5 cup coconut milk
1/2 tablespoon Sambal (Indonesian chili paste)
1 cup flour, to dredge
3 tablespoons oil
salt and pepper to taste

steamed Jasmine rice
stir-friend vegetables

Dredge the pork slices in flour, shaking off excess. Heat oil in a
saute pan, then saute pork slices for two minutes on each side until
golden brown. Remove pork from pan and set aside. In the same saute
pan, add shallots, garlic and ginger. Cook until translucent. Add
orange rinds, sambal, spices and coconut milk. Bring to a boil,
stirring, for two minutes. Return the sauteed pork to the pan, add the
Kecap Manis and continue cooking 3-5 minutes until sauce is reduced,
and napes the back of the spoon. Serve with Jasmine rice and stir-fried
vegetables. Serves 6.

Recipe excerpted from New Asian Cuisine: Fabulous Recipes from Wendy
Chan and Grace Niwa (International Food, Wine & Travel Writers
Association, 2006)

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