We tried Slow-cooked pork with ginger, chilli and sweet soy sauce (Babi Kecap) from Rick Stein’s Far Eastern Odyssey.
This is braised cubed pork that combines hot, sour and sweet flavours from chilli, tamarind and palm sugar. It includes kecap manis, the thick and sweet Indonesian soy sauce. We served this tasty recipe with jasmine rice, rice noodles and a sambal.
In view of the various flavours in the dish we thought finding a good wine pairing might be a challenge. We opened a bottle of Domaine de Tariquet Chenin Chardonnay Côtes de Gascogne 2011 from the Wine Society.
The wine combined Chenin zestiness, minerality, mixing with tropical fruits and melon, with a rich, smooth, creamy finish. Complex, with sweet and savoury flavours. Recommended for “exotic” cuisine and indeed a very good match with this dish.