Babi kecap is a Chinese-Indonesian braise loved in Bali and across the archipelago's non-Muslim communities: chunks of pork belly simmered low and slow in kecap manis with garlic, ginger and a little chilli until the meat is meltingly soft and the sauce turns dark and glossy.
It's the kind of dish that fills the house with an incredible smell and tastes even better the next day. Sweet, salty and rich, with just enough spice to keep it interesting.
Best of all, the hands-on work is about fifteen minutes. Once it's in the pot, the stove does the rest while you get on with your evening.
