Kumar's Babi Ketjap Sauce: sweet soya sauce, fresh galangal root, gula djawa (palm sugar) and a pinch of Lombok pepper give this Indonesian bumbu a deliciously full and sweet taste. Good combined with crispy roast pork, or as a vegetable dish.
• Heat 2 tbsps oil in a wok or frying pan and fry the pork belly until it is really crispy. Remove the meat from the pan, drain on kitchen paper and cut it into 2cm cubes.
• Remove most of the frying oil from the pan, add the Babi Ketjap and heat the sauce gently.
• Once the sauce is hot, add the chopped pork and stir together well.
• In the meantime, heat the remaining 2 tbsps of oil in a wok or frying pan and stir-fry the vegetables together with the crushed garlic, seasoning with salt and pepper to taste.
• Serve the Babi Ketjap with the vegetables and rice.
