This delicious sweet pork dish with a hint of ginger and plenty of chilies to spice it up often appear on festive occasions, when a whole pig is slaughtered and there’s plenty of meat available.

INGREDIENTS :
2 tbsp coconut oil
5 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
600 g (1 ¼ lb) boneless pork leg or shoulder
cut in
2 cm (3/4 in) cubes
8 cm (3 in) ginger, peeled and sliced
4 tbsp sweet soy sauce (Kecap Manis)
2 tbsp soy sauce
1 tsp black peppercorns
2 cups chicken stock
6-10 bird’s eye chilies, left whole

PREPARATIONS :
1. Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger, continue to sauté for 2 more minutes over high heat. Add sweet and salty soy sauce and crushed black pepper, continue to sauté for 1 minute.
3. Pour in chicken stock 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.