Hey guys! Are you ready to dive into a delicious and authentic recipe that will transport your taste buds straight to your favorite restaurant? Today, we’re tackling Kaki Babi Kecap, a savory and sweet braised pork trotters dish that’s a total crowd-pleaser. Trust me, this recipe is easier than you think, and the results are absolutely worth it. So, let’s get cooking!

Why Kaki Babi Kecap is a Must-Try

Before we jump into the recipe, let’s talk about why Kaki Babi Kecap deserves a spot on your culinary bucket list. This dish is a perfect blend of flavors and textures. The pork trotters are braised until they are incredibly tender, almost melt-in-your-mouth, while the sweet soy sauce (kecap manis) creates a rich, glossy glaze. The combination of savory, sweet, and umami makes it an unforgettable experience.

Kaki Babi Kecap is also deeply rooted in Indonesian-Chinese culinary traditions, offering a glimpse into the diverse and flavorful world of Indonesian cuisine. Traditionally, this dish is often served during special occasions or family gatherings, symbolizing prosperity and good fortune. But hey, who needs a special occasion to enjoy something this good? You can make it any day and bring a touch of celebration to your table.

What's more, pork trotters are packed with collagen, which is great for your skin and joints! So, you're not just enjoying a tasty meal; you're also getting some potential health benefits. It’s a win-win situation, really. Plus, the process of braising the pork trotters low and slow allows the flavors to meld together beautifully, creating a depth of taste that you just can't achieve with quick cooking methods. The long braising time also ensures that the pork becomes incredibly tender, making each bite a delight.

And let's not forget the versatility of this dish. While the classic version uses sweet soy sauce, you can easily adjust the level of sweetness and spiciness to suit your preferences. Add a few extra chilies for a fiery kick, or throw in some star anise for a hint of warmth and complexity. The possibilities are endless, so feel free to get creative and make it your own!

Key Ingredients for Authentic Kaki Babi Kecap

To nail this Kaki Babi Kecap recipe, you'll need a few key ingredients. Don't worry; most of them are easy to find at your local Asian market or even in the international aisle of your regular supermarket. Here’s what you’ll need:

• Pork Trotters: The star of the show! Look for fresh pork trotters that are clean and have a good amount of meat on them. You can usually find them at your local butcher or Asian market. If you’re feeling adventurous, you can even ask your butcher to chop them into smaller pieces for you, which will save you some time and effort later on.
• Sweet Soy Sauce (Kecap Manis): This is what gives the dish its signature sweetness and rich color. Kecap Manis is a staple in Indonesian cuisine, and it’s thicker and sweeter than regular soy sauce. You can find it in most Asian grocery stores.
• Soy Sauce (Kecap Asin): Adds a savory, umami flavor to balance the sweetness of the Kecap Manis. Opt for a good quality soy sauce for the best flavor.
• Aromatics: Garlic, shallots, ginger, and chilies are essential for building the flavor base of the dish. These aromatics add depth and complexity, making the Kaki Babi Kecap truly irresistible.
• Spices: Bay leaves, cloves, and sometimes star anise are used to enhance the flavor and aroma of the dish. These spices add a warm, comforting note that complements the other ingredients perfectly.

Preparing the Pork Trotters

Before you start cooking, it’s important to prepare the pork trotters properly. This step ensures that the final dish is clean, tender, and delicious. Here’s how to do it:

1. Clean the Trotters: Rinse the pork trotters under cold running water. Use a knife or a sturdy brush to scrub away any dirt or impurities. Pay close attention to the crevices and hard-to-reach areas.
2. Blanch the Trotters: Place the trotters in a large pot and cover them with cold water. Bring the water to a boil and let it simmer for about 5-10 minutes. This step helps to remove any remaining impurities and reduce the gamey flavor of the pork. After blanching, drain the trotters and rinse them thoroughly under cold water.
3. Optional: Singe the Trotters: Some people like to singe the trotters over an open flame to remove any remaining hairs. This step is optional, but it can improve the texture and appearance of the final dish. If you choose to do this, be careful not to burn yourself.

The Ultimate Kaki Babi Kecap Recipe

Alright, now for the fun part! Here’s a step-by-step guide to making the best Kaki Babi Kecap you’ve ever tasted:

Ingredients:

• 1 kg pork trotters, cleaned and chopped into smaller pieces
• 6 cloves garlic, minced
• 4 shallots, thinly sliced
• 2 inches ginger, peeled and sliced
• 2-3 red chilies, sliced (adjust to your spice preference)
• 4 tablespoons sweet soy sauce (kecap manis)
• 2 tablespoons soy sauce (kecap asin)
• 2 bay leaves
• 4 cloves
• 1 star anise (optional)
• 2 tablespoons cooking oil
• Salt and pepper to taste
• Water, enough to cover the trotters

Instructions:

1. Sauté the Aromatics: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the minced garlic, sliced shallots, ginger, and chilies. Sauté until fragrant and the shallots turn golden brown.
2. Add the Pork Trotters: Add the cleaned and blanched pork trotters to the pot. Stir well to coat them with the aromatics. Cook for about 5-7 minutes, or until the trotters are lightly browned.
3. Add the Sauces and Spices: Pour in the sweet soy sauce (kecap manis) and soy sauce (kecap asin). Add the bay leaves, cloves, and star anise (if using). Stir well to combine.
4. Braise the Trotters: Add enough water to cover the pork trotters completely. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 2-3 hours, or until the trotters are very tender. Check the water level occasionally and add more water if needed to keep the trotters submerged.
5. Season and Simmer: After 2-3 hours, check the tenderness of the pork trotters. They should be easily pierced with a fork. Season with salt and pepper to taste. Continue to simmer, uncovered, for another 30-45 minutes to allow the sauce to thicken and reduce.
6. Serve: Once the sauce has thickened to your desired consistency, remove the pot from the heat. Serve the Kaki Babi Kecap hot with steamed rice. Garnish with some fresh cilantro or sliced green onions for a pop of color.

Tips and Tricks for Perfect Kaki Babi Kecap

To ensure your Kaki Babi Kecap turns out amazing every time, here are a few tips and tricks to keep in mind:

• Choose the Right Pork Trotters: Look for trotters that have a good amount of meat and are not too fatty. Fresh trotters will have a better flavor and texture.
• Don’t Skip the Blanching Step: Blanching is crucial for removing impurities and reducing the gamey flavor of the pork. It also helps to tenderize the trotters.
• Be Patient: Braising takes time, but it’s worth it. The longer you braise the trotters, the more tender and flavorful they will become. Aim for at least 2-3 hours of simmering.
• Adjust the Sweetness and Spiciness: Feel free to adjust the amount of sweet soy sauce and chilies to suit your taste preferences. If you like it sweeter, add more Kecap Manis. If you prefer a spicier dish, add more chilies or a pinch of chili flakes.
• Thicken the Sauce: If the sauce is too thin after braising, you can thicken it by simmering it uncovered for a longer period of time. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Add the slurry to the sauce and stir until it thickens.
• Use a Pressure Cooker: If you’re short on time, you can use a pressure cooker to speed up the braising process. Pressure cook the trotters for about 45-60 minutes, then release the pressure and continue with the recipe as directed.

Variations and Add-ins

Want to get creative with your Kaki Babi Kecap? Here are a few variations and add-ins to try:

• Add Tofu: Fried tofu puffs or firm tofu can be added to the pot during the last hour of braising. The tofu will soak up the delicious sauce and add a nice textural contrast to the dish.
• Add Hard-Boiled Eggs: Hard-boiled eggs are a classic addition to many Indonesian braised dishes. Add them to the pot during the last 30 minutes of braising to allow them to absorb the flavor of the sauce.
• Add Mushrooms: Shiitake mushrooms or other types of mushrooms can be added to the pot along with the aromatics. They will add an earthy flavor and meaty texture to the dish.
• Add Potatoes: Cubed potatoes can be added to the pot during the last hour of braising. They will become tender and flavorful, making the dish even more hearty and satisfying.

Serving Suggestions

Kaki Babi Kecap is best served hot with steamed rice. The rich, flavorful sauce is perfect for drizzling over the rice. You can also serve it with a side of pickled vegetables or a fresh salad to balance the richness of the dish. For a complete Indonesian feast, serve it alongside other classic dishes like gado-gado, sate, or rendang.

Storage and Reheating

If you have any leftover Kaki Babi Kecap, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the leftovers in a pot and simmer over low heat until heated through. You may need to add a splash of water if the sauce has thickened too much. Alternatively, you can reheat it in the microwave, but be sure to cover it to prevent splattering.

Conclusion

There you have it, folks! A simple yet incredibly flavorful recipe for Kaki Babi Kecap that will impress your family and friends. With its perfect blend of sweet, savory, and umami flavors, this dish is sure to become a new favorite. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. Happy cooking, and enjoy!