Home | Pork
Ingredients : 2 tablespoons oil 5 shallots, peeled and sliced 5 garlic cloves, peeled and sliced 600 g boneless pork shoulder or pork legs, cut in 2 cm cubes 3 inches gingerroot, peeled and chopped (8cm) 4 tablespoons ketjap manis (sweet soy sauce) 2 tablespoons thin soy sauce 1 teaspoon black peppercorns, crushed 2 cups chicken stock 6-10 birds eye chiles, left whole Direction: Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured. Add pork and continue to saute for 2 more minutes on high heat. Add both lots of soy sauce and pepper and continue sauteing for 1 minute. Pour in chicken stock and simmer over low to medium heat for approximately 1 hour. There should be very little sauce and the meat should be shiny and dark brown. If meat becomes too dry during cooking, add a little chicken stock.
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