I had prepared this dish twice, first time was at my mum's place and second time I cook this dish for my hubby and he likes it...
I obtain the recipe book I bought it from a restaurant at Bali, the chef cooking was superb and that's make me decided to get his book.
This is the most unforgettable dish I had.. so, I decided to try this at home and it taste similar from the restaurant.. contented :)
The picture of the dish don't looks appetizing haha, it was because I did not add any garnishing on it.. you can add some fried shallots and slice chilli.
Below ingredients serves 4
- Coconut oil - 2 Tbsps ( I used normal Sunflower oil)
- Shallots - 70g peeled and sliced
- Garlic - 50g peeled and sliced
- Pork Shoulder or neck - 800g, chop in 2cm cubes
- Ginger - 50g peeled and sliced
- Sweet soy sauce - 4 Tbsps
- Black peppercorn - 2-3 Crushed
- Chicken Stock - 1 litre
- Sliced Chilli - 4
Method
- Heat coconut oil in heavy saucepan, Add shallots and garlic and saute for 2mins over medium heat or until lightly color.
- Add pork and ginger then continue to saute for 2 more mins over medium heat. Add sweet and light soy sauces and pepper. Continue to saute for 1 min.
- Pour in half of the chicken stock and simmer over medium heat for approximately 1hour. Gradually add more chicken stock as liquid evaporates. When cooked, there should be very little sauce left and the meat should be shiny and dark brown in color ( see photo )
PS : Keep liquid to an absolute minimum and do not cover the saucepan during the cooking process. This will guarantee a lovely dark brown stew with a shiny sauce.
Is simple and looks pretty :)