Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 2 tbsp. neutral oil
- 600g lean pork belly, cut 3cm x 1 cm
- 2 cloves garlic, sliced
- 1 large thumb ginger, peeled and julienned (very thin matchsticks)
- 6 shallots, peeled and sliced
- Up to a dozen whole bird’s eye chillies, whole, for the brave, or one medium red chilli,
- sliced, for the sane
- ½ tsp. freshly ground black pepper
- 4 tbsp. Chang's Kecap Manis Sweet Soy Sauce
- 2 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 1 cup chicken stock
Method:
- Place the oil in a wok and when hot add the pork stirring occasionally for a few minutes while browning.
- Add the garlic, ginger, shallots, chillies and black pepper and stir for another minute to soften then add both soy sauces, stirring and allowing them to coat the pork.
- Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed. You may need to add more stock or water if the liquid reduces too quickly.
- Serve with plenty of steamed rice and green vegetables.
