My kids beg me to make this dish. Sticky, caramel, melt in your mouth pork – what’s not to like? With a just a few ingredients and a slow cook, this one pot wonder is a winner in our household.

You'll Need

  • 1 tbs rice bran oil
  • 6 shallots, peeled and sliced
  • 3 garlic cloves, finely chopped
  • 600g pork shoulder, diced
  • 4cm piece of ginger, peeled
  • 2 tbs soy sauce
  • 4 tbs sweet soy sauce (kecap manis)
  • 2 cups chicken stock (home made or low salt)
  • 2 red birds eye chillies, left whole
  • freshly ground pepper


Saute the onion and garlic and oil together on a low heat until transparent, in a work or deep frypan.

Add the pork and ginger and seal the pork until lightly browned on the outside. Add the ginger, soy and kecap, stock, chillies and a couple of good grinds of pepper. Bring to the boil and lower the heat to a simmer and cook for 1 hour. The sauce will reduce into a sticky dark caramel.

Serve with steamed rice and sauteed asian greens.



  1. Hi Mish,
    Firstly, I love your blog! I am going to make this tomorrow night for dinner when we have some friends over. Can you double the recipe? Cheers Steph

  2. Thanks so much Steph.
    Fine to double the qty, but make sure you've got other things to go with it like rice, greens and even maybe another lighter dish as it is quite rich. Use homemade chicken stock or good quality low salt stock and reduce it for as long as you have to, to get it sticky and caramelly(!) ๐Ÿ™‚

  3. Thanks Mish, any suggestions for something lighter to have with it? I will do rice and greens as you suggested. Steph

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