Sekba Babi - stewed pork with sayur asin

Ingredients

• 500 gpork shoulder ribs
• 1,500 mlwater
• 2,000 mlwater
• 3cloves
• 3star anise
• 1 tsppeppercorns
• ½ tspnutmeg
• 1 tspsalt
• 1 tsppalm sugar
• 2 tbspkecap manis
• 2 tbspkecap asin
• 2 tbspblack vinegar
• 3 tbspoil
• 6 clovesgarlic
• 2shallots
• 400 gtofu
• 300 gsayur asin (salted cabbage or preserved green mustard)
• 8hard-boiled eggs
• 450 gpotatoes

Instructions

1. 1

   Simmer the pork

   Put 1,500 ml water and the pork in a pan. Bring to a gentle simmer and cook for 30 minutes.

2. 2

   Prepare the ingredients

   Lift out the meat and cut it into pieces. Mince the garlic and thinly slice the shallots. Cut the tofu and potatoes into small cubes, and cut the sayur asin into pieces.

3. 3

   Make the spiced broth

   In a pan, combine 2,000 ml water with the pork, cloves, star anise, peppercorns, nutmeg, salt, palm sugar, kecap manis, kecap asin and black vinegar. Bring to the boil.

4. 4

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 3 minutes. Add them to the meat and broth.

5. 5

   Finish the stew

   Add the tofu, sayur asin, hard-boiled eggs and potatoes. Simmer gently for 30 minutes, until the meat and potatoes are tender.

What is sekba babi?

Sekba babi is a pork stew associated with Indonesian Chinese cooking, combining meat with soy-based seasonings and warming spices. This version also includes preserved mustard greens, tofu, potatoes and hard-boiled eggs, making it a substantial meal in a bowl.

The broth brings together sweet kecap manis, savoury kecap asin and sharp black vinegar. Cloves, star anise and nutmeg round out the flavour as the ingredients simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Pork, tofu and eggs provide most of the protein, while the potatoes contribute much of the carbohydrate. Pork and the frying oil supply much of the fat, and the soy sauces and preserved greens contribute salt. Serve with a portion of fresh vegetables, or add them as a side, to balance the rich stew.

Building flavour in two stages

Initial simmer: cooking the pork in the first measure of water begins to soften it before it goes into the seasoned broth. Cutting the meat into pieces afterwards helps it sit evenly among the other ingredients.

Aromatics: frying the garlic and shallots for 3 minutes gives them a cooked, fragrant flavour before they are added to the stew. Add them with the oil from the pan.

The preserved greens

Sayur asin: these salted, preserved greens contribute a distinctive tangy, savoury note. Cut them into pieces so they are easier to serve and eat.

Salt balance: preserved greens and kecap asin can both be salty, so taste the broth near the end before adding any extra salt.

Getting the texture right

Potatoes: cut them into small cubes so they cook through during the final 30-minute simmer. They are ready when a knife passes through easily.

Pork: simmer gently rather than boiling hard, and check that the pieces are tender before serving. A steady, gentle heat also helps keep the tofu intact.

How the broth comes together

Seasoning: kecap manis adds sweetness and colour, while kecap asin brings a saltier soy flavour. Black vinegar gives the broth a balancing sharpness.

Whole spices: cloves and star anise infuse the liquid as it simmers. They are not meant to be eaten, so diners can set them aside if they find them in their bowls.

Serving the stew

Serve sekba babi hot, with pork, tofu, greens, potatoes and an egg in each portion. The broth makes it satisfying on its own; steamed rice is a useful accompaniment if you want a more filling meal.

For a balanced plate, add a fresh vegetable side, such as simply dressed greens, to contrast with the rich, salty-sweet stew.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they become tender at about the same time.
• Keep the stew at a gentle simmer to help the tofu hold its shape.
• Rinse the sayur asin if it tastes particularly salty before adding it.
• Taste the broth near the end, since the preserved greens and soy sauces already season it.
• Remove the whole cloves and star anise from bowls before eating.

Variations

• Use pork belly: swap it for the shoulder ribs for a richer, fattier stew.
• Add extra greens: increase the sayur asin for a more pronounced preserved-vegetable flavour.
• Change the tofu: use firm tofu if you want pieces that hold their shape especially well.
• Adjust the tang: add a little less black vinegar for a milder broth.
• Serve with rice: add steamed rice alongside the stew to make the meal more filling.

Common mistakes to avoid

• Boiling the stew hard: a rolling boil can break up tofu; keep it at a gentle simmer.
• Cutting potatoes unevenly: some pieces may remain firm while others soften; make the cubes similar in size.
• Adding extra salt too soon: the soy sauces and preserved greens are already salty; taste before adjusting.
• Skipping the first simmer: the pork needs its initial 30 minutes in water before being added to the seasoned broth.
• Frying the garlic too long: it can turn bitter; fry it with the shallots for 3 minutes as directed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions