This is quick Indonesian wok-based dish that tastes great and is easy to make. Not much more to say about it, other than you may want to use only 1.5 cups of chicken stock.
The original recipe calls for pork shoulder, but I strongly recommend pork tenderloin because it’s nearly impossible to make it tough.
This dish is based on a recipe by Wendy Hutton and Heinz Von Holzen, authors of The Food of Bali.
What you’ll need
- 2T neutral oil
- 5 shallots peeled and sliced (2 small onions work in a pinch)
- 5 cloves garlic, thinly sliced
- 1 – 1.25 lbs of pork tenderloin, cut into 0.75-inch cubes
- 3 inches of ginger, peeled and sliced lengthwise
- 4T sweet soy sauce
- 2T regular soy sauce
- 1T black peppercorns, crushed
- 2 cups chicken stock
- 6-10 Thai chilies, whole
What to do
Set your mise-en-place. Once the wok is hot, you’ll have to move quickly.
Heat the oil in the wok over medium heat and when it’s hot fry the shallots and garlic for 2 minutes. Turn the heat to high and add the pork and ginger and cook for 2 more minutes, stirring often. Add the soy sauces and black pepper, stir-fry for another minute.
Add the chicken stock and peppers, then simmer everything for about 30 minutes to an hour, depending in the intensity of the simmer. When done, most of the sauce should have cooked off. If not, turn the heat to high and boil some of it off. If you used pork tenderloin, the meat will remain tender.
Serve hot over Jasmine rice or even over fried Asian noodles.
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