MAYO's KITCHEN: CRUMBS & NOTES

Sweet, salty, soy-soaked, and straight from the memory bank. This is the kind of meal that tastes like weekends at home — warm rice, a deep pot on the stove, and that unmistakable smell of kecap bubbling away.

  

Gather These First

• 1 kg pork belly, or 500 g pork belly + 500 g pork shoulder, cut into chunky pieces
• 8 tbsp kecap manis (Indonesian sweet soy sauce)
• 4 tbsp light soy sauce
• 4 tbsp dark soy sauce
• 1 thumb of ginger, sliced
• 2 star anise
• 1 cinnamon stick (optional)
• ½ tsp five spice powder
• 2 tbsp Shaoxing wine
• Salt, to taste
• ½ tsp bouillon powder
• White pepper, as much as you like
• Water, enough to cover (I usually use 2 L)
• 4 boiled eggs, peeled

Step by Step

🍲 How It Comes Together

1. Sear the pork in a dry pan over medium heat until it’s golden brown on most sides. The fat will render out as it cooks.
2. Add the ginger, spices, soy sauces, Shaoxing wine, salt, bouillon powder, and white pepper. Stir until the pork is well coated and glossy.
3. Pour in enough water to cover the pork completely. Give everything a good stir.
4. Cover the pot, turn the heat to medium-low (or low), and let it simmer for 40 minutes, or until the pork starts to become tender and flavorful.
5. Add the boiled eggs, and cook uncovered for another 10–15 minutes, until the sauce reduces and thickens slightly.
6. Taste and adjust — it should be sweet, salty, a little peppery, and deeply aromatic.

 

📝 Crumbs for Later ‼️

I usually make this in a big batch and freeze a few portions — it reheats beautifully and somehow tastes even better the next day. As the sauce cools, it thickens into a glossy glaze that’s perfect for spooning over hot rice straight from the pan.