Pork braised in kecap manis from Fire Islands: Recipes from Indonesia (page 61) by Eleanor Ford

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Accompaniments: Sweet & spicy mushroom tongseng

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Notes about this recipe

  • jenburkholder on February 05, 2022

    Quite tasty. Made on the weekend then had it for lunches, it had a nice little heat from the chiles and flavor of star anise and ginger. The ginger was a bit more pronounced than I expected - might cut down just a bit for balance.

  • metacritic on July 19, 2021

    On my first taste, I was disappointed, as it seemed good but flat compared to what I had been envisioning. A day later, however, this dish has taken on the depth of the star anise, which never quite announces itself, but deepens the flavor of the porcine chicken broth that has a quiet heat at its edges. It is very, very good and worth making again. I served with potato rendang and gado gado salad (both from another cookbook).

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