Aromatic pork with ginger and soy
pigeon cottage
pigeon cottage
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Ingredients

  • 2 tbsp light olive oil
  • 100 g finely sliced shallots
  • 50 g garlic, crushed
  • 25 g fresh ginger, peeled and grated
  • 1.25 kg lean pork shoulder cut into 3cm chunks
  • 4 tbsp kecap manis (Indonesian soy sauce – you can find it in most supermarkets – I buy it from Sainsbury’s)
  • 2 tbsp dark soy sauce
  • 3 tbsp Tamarind water (10g tamarind pulp soaked in 3 tbsp hot water) or from a ready-made jar
  • 1/2 tsp coarsely crushed black peppercorns
  • 3 medium fresh chillies, seeded and chopped
  • 500 ml chicken stock
  • 2 shallots, sliced and fried until crisp in a little oil and some finely sliced fresh spring onions

Instructions

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