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.
- 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.