Babi – or sweet soy-marinated pork on sticks – is a flavorful and aromatic Indonesian dish that combines tender cuts of pork with the rich, caramelized taste of kecap manis (sweet soy sauce). This dish is often associated with street food culture and festive gatherings, especially among Indonesia’s non-Muslim communities in regions like Bali, North Sulawesi, and parts of Chinese-Indonesian households. Skewered and grilled over open flames or hot coals, the pork develops a beautiful char and smoky depth that enhances its naturally savory and sweet marinade.

The marinade is the heart of this dish. Made primarily from kecap manis, it typically includes garlic, shallots, coriander, lime juice, and sometimes a touch of tamarind or ginger for added complexity. The sweet soy sauce gives the pork a deep, molasses-like sweetness, while the aromatics infuse the meat with bold, savory undertones. Once marinated for several hours or overnight, the pork pieces are threaded onto bamboo skewers and grilled until slightly charred and caramelized on the outside, yet juicy and tender inside.

Often served with steamed rice, pickled vegetables, or sambal for a spicy kick, Babi Kecap Tusuk offers a perfect balance of sweet, salty, smoky, and spicy flavors. It’s a beloved dish at family barbecues, street food markets, and traditional ceremonies, evoking a sense of warmth and celebration. With its rich glaze and irresistible aroma, sweet soy-marinated pork on sticks showcases the depth and variety of Indonesian cuisine, offering a delicious contrast to the country’s more chili-forward dishes while still holding true to its roots in spice and balance.