Sweet Soy Pork with Ginger

2009 August 5
by linda

Eating this dish is like committing a crime to your own body. The fats contained in the pork is so obvious, visible, and confronting, but I cooked them anyway. The dish is irresistible once you smell the ginger infused with the sweet soy sauce. It is always a hit on our dinner table. I like to cook mine with chillies, however I could not slice the chilies for the sake of my beloved son. He loves the dish too. I have to cook the chilies in whole, and apparently by doing so it reduces the heat and spiciness of the chilies.

When I stayed at my grandparents house, I used to eat Sweet Soy Pork with Ginger, or what I call Babi Masak Kecap. My grandma cooked Babi Masak Kecap in different way than mine though, because she does not use some of the ingredients I do. I was told by my mother in law that by using Chinese red vinegar in cooking pork dish, it would tenderize the meat, so following on her advice, I added some to mine.

My twist on this recipe is that the ginger has to be pureed, and it makes a huge difference to the taste of the dish. I used to cook mine with the thinly sliced ginger as my grandma’s does, but there was that day a.k.a my lazy day. I used to prepare all of my puree fresh garlic, ginger and chili in containers available in the fridge for me to use anytime. Anyway, instead of slicing thinly my ginger, I just used my ready stock puree ginger instead. So there it was, an accidental secret recipe was invented.

Sweet Soy Pork with Ginger


  • 1.5 kg pork rasher, cut into 5 mm thick (see note)
  • 3 cloves garlic, sliced thinly
  • 2 cloves shallot, sliced thinly
  • 2 tbsp of ginger, pureed
  • 5 small red chillies (optional)
  • 1 1/2 tbsp Chinese red vinegar/Ang Ciu
  • 1 cup of sweet soy sauce/Kecap Manis
  • 1 cup of water
  • 2 tsp of salt
  • dash of pepper
  • oil to stir frying (see note)


  1. Heat oil in the wok, and stir fry garlic, shallot, ginger, and small red chillies until fragrant.
  2. Put the pork rasher in. Crack fresh black pepper on top and and pour in the Chinese red vinegar. Stir them for about 5 minutes.
  3. Pour in Kecap Manis around the side of the wok, not straight onto the pork (apparently by doing so, the Kecap Manis will get slightly burn and it enhances the flavor). Stir for another 2-3 minutes.
  4. Pour in the water and turn the stove into low heat. Let it simmer for 30-35 minutes, or until the juice is reduced and the pork is tender.
  5. Serve the dish with rice.


  1. Pork rashers are usually sold with the skin on. So slice off the skin before cutting the pork.
  2. Using a little oil just enough to stir fry garlic, shallot, ginger, and chilies, because the

Preparation time (duration): 60

Culinary tradition: Indonesian, Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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