Be Celeng Base Manis (Pork In Soy Sauce)

• 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

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.

oil, shallots, garlic, gingerroot, ketjap manis, soy sauce, black peppercorns, chicken stock, birds eye chiles

Taken from www.food.com/recipe/be-celeng-base-manis-pork-in-soy-sauce-111274 (may not work)