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Slow-cooked pork with ginger, chilli & sweet soy sauce ❤️

Posted by jonathanadkins on
Slow cooked sticky pork

Love cooking ‘one pot’ dishes. This dish was such a simple dish to make, full of flavour, only a few ingredients which took no time at all to prepare which enables you to go off and do other things whilst it’s doing its magic.

I’ve never cooked a dish from Bali so I was quite interested in making it, again the recipe taken from Rick Stein with my own twist.

Also, I love cooking with tamarind. Gives dishes so much depth in flavour. One of the ingredients I have to admit I didn’t have so I substituted it which you would never know. You are meant to use a sweet soy called kecap manis which is made with lots of palm sugar. I naturally substituted this with palm sugar plus a splash of hoisin sauce. The results were brilliant.

A stunning sticky dish with a really nice heat running through it, so moorish!

Ingredients- 2 tbsp of vegetable oil, 5 banana shallots finely diced, 1 large heaped tbsp of garlic & ginger paste, large pack (750g) of pork shoulder cut into small cubes, 4 tbsp of kecap manis (which I replaced with 2 tbsp of hoisin sauce & 3 tbsp of palm sugar), 2 tbsp of dark soy sauce, 3 tbsp of tamarind paste mixed with 1/2 cup of water, 1/2 tsp of ground pepper, 2/3 green chillies finely chopped, 2 small bird’s eye chillies left whole, 300ml of water and fried shallots & chilli to finish plus boiled rice.

Method-

Heat the oil in a large heavy pan. Once the oil is hot add the shallots and fry off until they and nice and soft.

Shallots doing their thing !

Add the garlic and ginger paste along with a pinch of salt and fry for a further minute quickly followed by the pork.

Pork shoulder.

Colour the pork in the shallot mix.

Pork with shallots, garlic and ginger.

The kitchen will smell nice and fragrant due to the garlic and ginger. Once the pork has browned off slightly add the rest of the ingredients.

In goes the dark soy……..

Dark soy being added

Quickly followed by the palm sugar, hoisin sauce, tamarind water, whole chillies & chopped chillies…..

Then the water …….

Leave this to cook down for 1 1/2 hours occasionally coming back to stir and mix the flavours. Below are some images during the cooking……….

After 30 minutes….

After 50 minutes…….

After an hour and 10 minutes……

After an hour and 30 minutes…..

Sticky pork ❤️

I served mine with sticky steamed rice along with fried shallots and chilli. Just such a beautiful dish.

Sticky pork….finished dish.

Thanks for reading my ramblings…..if you have….really appreciate it ❤️

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