Babi Kecap (Pork Braised in Sweet Soy Sauce)

• 300 g Jasmine rice
• 600 ml Water
• 900 g Pork shoulder
• 2 tbsp Sunflower oil
• 4 Shallot
• 5 cloves Garlic
• 30 g Ginger root
• 2 tsp Ground coriander
• 1 piece Cinnamon sticks
• 2 pieces Star anise
• 2 pieces Bay leaves
• 120 ml Dark soy sauce
• 35 g Brown sugar
• 500 ml Water
• 1 Lime

1. Rinse the jasmine rice until the water runs mostly clear. Put it in a saucepan with 600 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, cut the pork into bite-sized chunks. Peel and thinly slice the shallots, finely slice the garlic, and peel and finely grate the ginger. Zest the lime, then juice it, keeping both for later.
3. Heat the sunflower oil in a dutch oven over medium-high heat. Add the pork in a single layer (work in batches if needed) and brown well on all sides. Transfer the browned pork to a plate.
4. Lower the heat to medium and add the shallots to the pot. Cook for 3 to 4 minutes until softened, then stir in the garlic and ginger for 1 minute until fragrant. Stir in the ground coriander.
5. Return the pork to the pot and add the cinnamon sticks, star anise, and bay leaves. Pour in the dark soy sauce, add the brown sugar, then add 500 ml water and stir well. Bring to a gentle simmer.
6. Cover and simmer gently for 45 minutes, stirring once or twice, until the pork is tender. Remove the lid and simmer for 10 to 12 minutes more until the sauce is glossy and lightly thickened, coating the pork. If it reduces too quickly, add a splash of water.
7. Turn off the heat and stir in the lime juice and lime zest. Taste and adjust with a little more lime juice if you want it brighter. Serve the babi kecap over the steamed rice.

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