Pork in Sweet Soy Sauce
Be Celeng Base Manis
Ingredients :
- 4 tbsp coconut or vegetable oil
- 90 g shallots, peeled and sliced
- 60 g garlic, peeled and sliced
- 1,2 kg boneless pork shoulder or neck, out in 2,5cm cubes brained for 5 houres
- 70 g ginger, peeled, sliced and bruised
- 6 tbsp (90 ml) sweet soy sauce (Kecap Manis)
- 3 tbsp (45 ml) salty soy sauce (Kecap Asin)
- 1 pinch black peppercorns, crushed
- 450 ml chicken stock
- 6-10 bird's eye chilies
- 2-3 large red chilies, left whole
Preparation :
1. Heat oil in heavy stewpan, add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger, continue to saute for 2 more minutes over medium heat.
3. Add sweet and salty soya sauce and crushed blackpepper, continue to saute for 1 more minute.
4. Pour in the kitchen stock, add chilies and bring to simmer. Skim of scum.
5. Pressure cook at a sauge pressure of 1 bar /15 psi for 25 minutes. Start timing when full pressure is reached.
6. Let the cooker cool for 20 minutes.
7. Lift the meat from the cooking liquid with a slotted spoon, and transfer to a sauce pan.
8. Reduce liquid by halve, skim off as much fat as possible.
9. Transfer the pork to the cooking liquid, and simmer over medium heat, gently turning and basting the meat until it is glazed, 12-15 minute. Mix well and simmer for two more minutes over low heat.
10. Remove from the heat, and let the mixture infuse for 7-10 minutes/
11. Season to taste with salt.
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