Moksi meti brings roasted pork and chicken together with fragrant rice, a savory ketjap sauce and tangy cucumber pickle. Roast the meat separately from the rice so the caramelized edges stay intact.
Moksi meti roughly means “mixed meat”; Surinamese versions feature different combinations of roasted meat. This home-cooked version sticks to pork neck and chicken thighs, with rice as a hearty base. The flavors draw on ketjap, garlic and ginger. They give the meat a savory, lightly sweet glaze without smothering it in a heavy sauce. The exact combination varies from one kitchen or eatery to another, so don’t think of this as the only set version.
Pork neck stays juicier than a lean cut of pork thanks to the fat running through it, and develops browned edges at a high oven temperature. Chicken thighs can cook at the same time, but usually need a little longer if the pieces are large or still have the bone in. A meat thermometer is best: chicken is cooked through at 75 °C in the thickest part, without touching the bone. Let both kinds of meat rest briefly after roasting; this way, less juice escapes when you slice them.
The rice is cooked separately, so it remains distinct alongside the meat. Long-grain rice gives you separate grains; rinse it until the water runs mostly clear, then drain it well before frying it with onion and garlic. The amount of liquid can vary slightly depending on the type of rice, so if in doubt, follow the ratio on the package. Don’t mix the rice with the meat: the contrast between the separate grains, juicy pieces and roasted edges should stay visible on the plate.
A little ketjap manis adds sweetness and shine, while salty soy sauce makes the sauce more savory. Ginger and five-spice powder add fragrant warmth; use five-spice powder sparingly so the meat doesn’t end up tasting of just one spice. Don’t have pork neck? Use pork shoulder steaks of a similar thickness. Boneless chicken thighs work too, but check them earlier because smaller pieces cook faster. Ketjap manis can’t be replaced one-to-one with regular soy sauce: it’s saltier and not sweet.
Cucumber pickle brings a fresh, tart counterpoint to the rich meat. Let thin slices sit briefly in vinegar, sugar and salt; you can make them earlier in the day and keep them covered in the fridge. Serve sambal on the side so everyone can choose how spicy they want it. Put the sauce on the table and spoon it over the meat, not over the whole dish of rice. Refrigerate leftovers in sealed containers within two hours and reheat them thoroughly; keep the cucumber pickle separate to preserve as much of its crunch as possible.
Preheat the oven to 220 °C (200 °C fan). In a bowl, mix 4 tbsp ketjap manis, 1 tbsp soy sauce, the garlic, ginger, five-spice powder and oil. Spoon 3 tbsp of this mixture into a separate small bowl for the sauce. Add the pork and chicken to the remaining mixture, toss to coat and leave to marinate for at least 15 minutes.
Meanwhile, slice the cucumber thinly. Mix the vinegar with the sugar and ½ tsp salt, then toss with the cucumber. Set aside while you prepare the rest.
Arrange the meat in a single layer on two baking sheets lined with parchment paper, or keep the two kinds of meat separate on one large baking sheet. Roast for 25–35 minutes. Turn the pork neck halfway through and check whether the chicken is cooked; remove pieces from the oven as soon as the thickest part reaches 75 °C. Cook for longer if needed. Let the meat rest for 5 minutes and slice the pork neck into strips.
Rinse the rice in a sieve until the water runs mostly clear, then drain well. Heat a lidded pan over medium heat and cook the onion with a small splash of oil for 3 minutes, until soft. Add the rice and fry for 1 minute. Pour in the stock or water, bring to a boil and turn the heat to low. Cover the pan and cook the rice according to the package instructions, usually 12–15 minutes. Then let it stand, covered, for 10 minutes and fluff with a fork.
Put the reserved marinade in a small saucepan and add 100 ml water, the remaining 1 tbsp ketjap manis and 1 tbsp soy sauce. Bring to a boil and simmer gently for 3–5 minutes, until the sauce is slightly syrupy. Taste and add a little salt only if needed.
Spoon the rice onto a platter or divide it among plates. Arrange the roasted pork and chicken beside or on top of the rice, but don’t mix them into it. Serve with the ketjap sauce, cucumber pickle and sambal to taste.
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