This is a perfect Indonesian dish to wow your friends at a dinner party. It’s rich and sticky and best served with a green veg steamed or stir fried and plain rice.
It can be made in advance and in fact requires long slow cooking and cooling which enhances the flavour. Use a wide top pan so that you achieve the reduction of the liquid each time you heat and cool the contents and never cover the pan. Use second grade pork like neck or shoulder not the lean cuts which will dry out during the long cooking time. The key is to add the liquid gradually throughout the process so never cook in one go if you want to achieve the best results. I was taught to cook this in an outdoor kitchen in Bali at the Bumbu Bali Cooking School where we cooked up almost 12 recipes in a day! Next time you visit Bali, I recommend a days cooking there, you will certainly learn from the best.
2 tbls Coconut Oil- this is available in jars from the Asian supermarket
5 shallots , peeled and sliced
5 cloves of garlic peeled and sliced
600g boneless pork leg , shoulder or neck cut into 2cm cubes
8cm Ginger peeled and sliced
4 tbls Kepas Manis- (Sweet soya Sauce) ABC brand is best.
2 tbls Dark Soya Sauce
1 tsp Black peppercorns
2 cups Chicken Stock
6-10 birds eye chillies left whole
1. Heat coconut oil in a heavy wide top saucepan. Add shallots and garlic and sauté for 2 min over medium heat or until lightly coloured.
2. Add pork and ginger, continue to sauté for 2 more mins over high heat. Add sweet and salty soya sauce and crushed black pepper, continue to sauté for 1 min.
3. Pour in a little of the chicken stock , add the chillies and simmer over med heat for aprox 1 hour in total, but allow to cool down and stop cooking twice during this process and top up with chicken stock out of the allowance each time.
4. When cooked 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.