Fusion Recipe: Babi Ketjap Gehaktbal

That's another excellent choice! The Babi Ketjap Gehaktbal is a rich, sweet, and savoury fusion main course, combining the classic Dutch meatball with the sticky, caramelised sweetness of Indonesian Babi Ketjap (pork in sweet soy sauce).

Here is a detailed recipe for a celebration-worthy Babi Ketjap Gehaktbal.

🍽️ Recipe: Babi Ketjap Gehaktbal

This recipe focuses on creating large, tender meatballs and simmering them in a luxurious, sticky glaze.

📝 Ingredients

Part 1: The Gehaktbal (Meatballs)

Ingredient	Quantity	Notes
Ground Pork Shoulder	500 g	Fat is important for tenderness and flavour.
Shallots	2	Finely minced.
Garlic	2 cloves	Finely minced.
Breadcrumbs (Panko or fresh)	50 g
Milk	50 ml	Whole milk, for soaking breadcrumbs.
Nutmeg	1/2 tsp	Freshly grated, essential Dutch spice.
White Pepper & Salt	To taste
Egg	1	Medium, beaten lightly.
Oil/Butter	For searing

Part 2: The Ketjap Glaze (Sweet Soy Sauce)

Ingredient	Quantity	Notes
Kecap Manis (Sweet Soy Sauce)	150 ml	Essential Indonesian sweet soy sauce.
Beef or Chicken Stock	200 ml	Low sodium.
Red Wine Vinegar or Cider Vinegar	1 Tbsp	For tanginess to balance the sweetness.
Ginger	1 cm piece	Grated.
Star Anise	2 pods	For aromatic depth.
Whole Cloves	3-4	Traditional Indo spice.
Bay Leaf (Dutch or Indonesian Salam)	1
Brown Sugar (optional)	1 tsp	Only if more sweetness is desired.

🔪 Method & Instructions

Stage 1: Prepare and Form the Gehaktbal

1. Soak Breadcrumbs: Place the breadcrumbs in a small bowl and pour the milk over them. Let them soak for about 5 minutes until soft.
2. Mix Meatball: In a large bowl, combine the ground pork, minced shallots, garlic, soaked breadcrumbs (squeeze out any excess milk), nutmeg, white pepper, salt, and the beaten egg.
3. Combine: Mix thoroughly by hand until just combined. Do not over-mix, as this can make the meatballs tough.
4. Form Balls: Roll the mixture into 6-8 large, uniform meatballs (larger than a golf ball).
5. Sear: Heat oil or butter in a Dutch oven or large, deep pan over medium-high heat. Sear the meatballs on all sides until nicely browned. This locks in the juices and develops a rich crust. Remove the meatballs and set them aside, leaving the fat and fond in the pan.

Stage 2: Prepare the Ketjap Glaze

1. Aromatics: If the pan is dry, add a tiny bit of fresh oil/butter. Add the grated ginger and sauté for 30 seconds until fragrant.
2. Deglaze: Pour in the vinegar and scrape up any browned bits (fond) from the bottom of the pan—this adds flavour.
3. Build Sauce: Pour in the Kecap Manis and the beef/chicken stock. Add the star anise, whole cloves, and bay leaf. Bring the sauce to a gentle simmer.
4. Taste: Taste the sauce. It should be intensely sweet and savoury. If too sharp, add the optional teaspoon of brown sugar.

Stage 3: Braise and Glaze

1. Simmer: Return the seared meatballs to the simmering sauce. The liquid should cover about two-thirds of the meatballs.
2. Braise: Cover the pan and reduce the heat to low. Simmer gently for 45 minutes to 1 hour. This slow cooking makes the meatballs incredibly tender and ensures they absorb the rich flavours.
3. Reduce and Glaze: Remove the lid and increase the heat to medium-low. Simmer uncovered for the last 15-20 minutes, turning the meatballs occasionally. The sauce should reduce significantly, thickening into a sticky, deep brown, caramelised glaze that coats the meatballs.
4. Serve: Remove the star anise, cloves, and bay leaf before serving.

✨ Tips for Success

• Pork Quality: Using pork shoulder (which has a good fat ratio) is vital for ensuring the meatballs stay tender and juicy during the long braising process.
• The Glaze Balance: The best Babi Ketjap is a balance of sweet, savoury, and a hint of tang. Do not skip the vinegar, as it prevents the sauce from becoming cloyingly sweet.
• Preventing Toughness: Mix the meatball ingredients only until they are just combined. Overworking the meat develops the proteins and results in a dense, tough Gehaktbal.
• Serving Suggestion: These meatballs are traditionally served with creamy Aardappelpuree (mashed potatoes) to soak up the luxurious glaze, or with steamed white rice (Nasi Putih) for the Indonesian experience. Garnish with a sprinkle of chopped spring onions or Bawang Goreng (crispy fried shallots).
• Make-Ahead: The meatballs can be seared, braised, and chilled one day ahead. Reheat gently in the glaze on the stovetop. The flavour often deepens overnight!