This Balinese sweet pork dish, with a hint of ginger and plenty of chilies to spice it up, often appears on festive occasions.
- 2 tablespoons oil
- 3-4 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 1½ lbs (750 g) boneless pork shoulder or leg, cubed
- 3 in (8 cm) ginger, peeled and sliced lengthwise
- 4 tablespoons sweet Indonesian soy sauce (kecap manis)
- 2 tablespoons soy sauce
- 1 teaspoon black peppercorns, crushed
- 2 cups (500 ml) Chicken Stock
- 4-5 bird's-eye chilies, left whole
How to Make It
- Heat the oil in a wok or heavy saucepan. Add the shallots and garlic and stir-fry for 2 minutes over medium heat or until lightly colored. Add the pork and ginger and continue to stir-fry for 2 more minutes over high heat. Add both types of soy sauces and black pepper and continue stir-frying for 1 minute.
- Pour in the Chicken Stock and chilies and simmer over medium heat for approximately 1 hour. When done, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little Chicken Stock.