This delicious sweet pork dish with a hint of ginger and plenty of chillies
to spice it up often appears on festive occasions, when a whole pig
is slaughtered and there's plenty of meat available. #
2
tablespoons oil
5 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
600 g (1 1/4 lb) boneless pork shoulder or leg, cut in 2 cm (3/4 in)
cubes
8 cm (3 in) ginger, peeled and sliced lengthwise
4 tablespoons sweet soy sauce
2 tablespoons thin soy sauce
1 teaspoon black peppercorns, crushed
2 cups chicken
stock
6-10 bird's-eye chillies, left whole
Heat oil
in a wok or heavy saucepan. Add shallots and garlic and saute for 2
minutes over medium heat or until lightly coloured. Add pork and ginger
arid continue to saute for 2 more minutes over high heat. Add both lots
of soy sauce and black pepper and continue sauteing for 1 minute. Pour
in chicken stock and chillies, and simmer over medium heat for approximately
1 hour. When cooked, there should be very little sauce left and the
meat should be shiny and dark brown. If the meat becomes too dry during
cooking, add a little chicken stock.
Helpful
hint : Some cooks like to pound the shallots, garlic and ginger
together and fry them before adding the pork, making the resulting sauce
thicker.
