Ingredients:
2 tablespoons oil
5 shallots, peeled and sliced
5 garlic cloves, peeled and sliced
600 g boneless pork shoulder or 600 g pork leg, 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
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 80 min.