Babi kecap

Smoky Babi Kecap according to Frances Kuijk's recipe

The "Indonesian Basic cookbook" is a thorough introduction to Indonesian cuisine. With my own smoky twist on the Babi Kecap from the book, I subject some of the recipes from the book to a thorough test. More information about the book can be found in the article above. Have fun!
Course Main Course
Cuisine asian, indonesian
Keyword babi, bbq, Coldsmoked, Grilled, kamado, kamado recipes, kecap, ketjap, low and slow, pellet bbq, Smoky
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 people


  • 900 gr. pork chops
  • sunflower oil
  • 3 cloves garlic squeezed out
  • 5 slices of ginger root +-1cm
  • salt and pepper
  • 125 ml soy sauce asin
  • 1 cube of beef stock originally 1 cube of chicken stock
  • 50 gr. sugar originally 75 gr.
  • 1 slice of gula djawa 1/2 cm thick palm sugar
  • 125 ml water
  • juice of 1/2 lemon


  1. Prepare your BBQ for a direct high temperature grilling session (+200°C) and place a cast iron grid or cast iron griddle plate on top of the fire so that it can become glowing hot.
  2. Cut the pork chops into rags approximately 2 cm thick and rub with sunflower oil, garlic and salt.
  3. Sear the pork chops on the cast iron grid until they have a nice crispy crust.
  4. Place a piece of smoked wood between the coals and place the platesetter in your Kamado. Or if you use a Pellet Smoker like the Traeger: lower the temperature and put on supersmoke.
  5. Let the pork chops smoke for half an hour at a lower temperature (+-100°C) while you collect the other ingredients. After half an hour, cut 2 by 2 cm cubes from the smoked pork chops and add them to the sauce (see below).
  6. Place a heat-resistant pan on the direct side of your BBQ (or increase the temperature to about 150°C) and fry the ginger in sunflower oil for about two minutes.
  7. Add the remaining ingredients and let it simmer gently. Add the smoked pork after half an hour of smoking and cook gently until the sauce has boiled and becomes a little syrupy. In the meantime, the pork chops should already have become tender.

Serve with rice, stir fried vegetables, sambal and a tasty sprinkle of Bubuk Kedelai or Seroendeng. Have a nice meal!

Recipe Notes

Unexpected guests? No problem Frances Kuijk gives as a tip to add cubes of fried potato to the sauce to be able to feed more mouths.