Semur Babi Ternate
This great dish from the north of the Maluku islands is called Semur babi Ternate. It is a pork dish with ginger and lemon.
I love pork because it is juicy and it is done quickly. We eat less meat to help the earth’s climate. If we eat meat we make a respectful and super delicious dish out of it. This way we can enjoy it to the fullest. Meat is not great for the environment but pork is weighing less heavy on global warming than beef does.
But today I feel like pork chops because recently I’ve made Beb Vuyk’s great sweet-sour and spicy kecap sauce. This sauce goes very well with this Semur babi Ternate.
This dish is enough for 2-3 people and ready in 45 minutes.
Semur babi Ternate #139 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 146.
- 1/2 kg pork chops
- 4 tablespoons oil
- 3 tablespoons of chopped onions
- 1 tablespoon of ground ginger
- 1 teaspoon of pepper
- a piece of mace herb
- juice of 1 large lemon
- Cook the pork chops with 1/2 liter of water, salt, and the mace herb until tender.
- Sauté them in oil, add the onions, pepper and ginger powder and make the gravy with the remainder of the broth and lemon juice.
- Let the dish simmer for half an hour.
The ingredients can all be bought at the supermarket; super easy. I got mace herb as a powder, not as a leaf.
I use pork chops from the shoulder because they are nice and fat and stay juicy.
I make sure that my water is already hot when I place the chops in. I add a teaspoon of salt and a teaspoon of mace herb.
I cook the steaks for about 5 minutes and until they are browned nicely.
The onions do not need to be rubbed in a mortar. I add the onions to the pan, together with the pepper and ginger powder. I stir for a minute or two.
I pour half of the (cooking) liquid to the pork chops together with the lemon juice. I let this simmer for 30 minutes. The meat becomes even more tender.
I let the chops rest in the sauce for about 5 minutes and then plate it. This way the meat stays super juice because it can suck up that lovely sauce a bit.