Balinese-Style Pork

(Alex Photojournals/Flickr)
(Alex Photojournals/Flickr)

Serves 4.


500 g/1 lb pork neck
2 tablespoons oil
4 shallots or 1 small onion, finely chopped
1 teaspoon finely grated garlic
2 teaspoons finely grated ginger
6 thin slices ginger root
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon light soy sauce
1/4 teaspoon ground black pepper
2 fresh hot chillies, sliced
125 ml/4 fl oz/1/2 cup hot water


Cut pork into thin slices, then into small dice. Heat oil and cook onion and garlic over low heat, stirring occasionally, until soft and golden. Add ginger and pork and stir-fry over high heat until pork is no longer pink.

Add sauces, pepper, chillies and hot water. Cover and simmer for 10 minutes, then uncover and cook until sauce is reduced. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)