Fusion Recipe: Babi Ketjap Gehaktbal

Babi Ketjap Gehaktbal

Babi Ketjap Gehaktbal

The Babi Ketjap Gehaktbal is a soul-warming fusion that marries the classic Dutch meatball (gehaktbal) with the rich, aromatic flavours of Indonesian Babi Ketjap (braised pork in sweet soy sauce). While a traditional Dutch meatball is often simmered in brown gravy, this version takes a detour through the tropics. The pork is seasoned with ginger, garlic, and star anise, then slow-simmered in a glossy, dark glaze of Ketjap Manis. The result is a tender, succulent meatball with a perfect balance of salty, sweet, and savoury—ideal for serving over steamed jasmine rice or alongside a crisp atjar (pickled vegetables).


Ingredients

Category

Items

The Meatballs

500g Ground pork (or a pork/beef mix), 1 Egg, 50g Panko or breadcrumbs, 1 tsp Garlic powder, 1/2 tsp Ginger powder

The Braising Liquid

150ml Ketjap Manis (Sweet Soy Sauce), 200ml Beef or chicken stock, 1 tbsp Tomato paste, 1 tbsp Dark soy sauce (for colour)

Aromatics

3 Cloves garlic (minced), 2 Shallots (finely diced), 1 Star anise, 2cm Fresh ginger (sliced into coins), 1 Red chilli (optional)

Fats & Finishing

2 tbsp Butter (for searing), Squeeze of lime juice, Fried onions (bawang goreng) for garnish


Instructions

1. Form the Meatballs

  • In a large bowl, combine the ground meat, egg, breadcrumbs, garlic powder, and ginger powder.
  • Season with a pinch of salt and pepper (remember, the Ketjap is already salty).
  • Roll into roughly 5–6 large, tennis-ball-sized meatballs.

2. Sear for Texture

  • Melt the butter in a heavy-bottomed pan or Dutch oven over medium-high heat.
  • Brown the meatballs on all sides until a nice crust forms. They don't need to be cooked through yet. Remove them from the pan and set aside.

3. Build the Sauce

  • In the same pan, sauté the shallots, minced garlic, ginger slices, and star anise until the shallots are translucent and fragrant.
  • Stir in the tomato paste and cook for 1 minute to remove the acidity.
  • Pour in the Ketjap Manis, dark soy sauce, and stock. Stir well to deglaze the pan.

4. Simmer to Perfection

  • Place the meatballs back into the sauce.
  • Turn the heat to low, cover, and simmer for 25–30 minutes.
  • Every 10 minutes, spoon the sauce over the meatballs to ensure they stay moist and absorb the dark colour.
  • If the sauce is too thin, simmer uncovered for the last 5 minutes until it reaches a syrupy consistency.


Expert Tips for Success

  • The Sweet Spot: Ketjap Manis is the star here. Use a high-quality Indonesian brand (like ABC or Bango) for the most authentic, thick consistency.
  • Low and Slow: Do not boil the sauce vigorously. A gentle simmer ensures the pork stays tender rather than becoming tough and dry.
  • Fresh Acid: Just before serving, stir in a squeeze of lime juice. The acidity cuts through the richness of the pork and the sweetness of the soy sauce perfectly.
  • Make Ahead: Like many stews, this dish actually tastes better the next day after the spices have had time to fully penetrate the meat.


 

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