Be Celeng Base Manis (Pork in Soy Sauce) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a Balinese recipe using Ketjap Manis. Enjoy Ingredients:
2 tablespoons oil |
5 shallots, peeled and sliced |
5 garlic cloves, peeled and sliced |
600 g boneless pork shoulder or 600 g 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 |
Directions:
1. Heat oil in a wok or heavy saucepan.
2. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
3. Add pork and continue to saute for 2 more minutes on high heat.
4. Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
5. Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
6. There should be very little sauce and the meat should be shiny and dark brown.
7. If meat becomes too dry during cooking, add a little chicken stock.
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