Babi Kecap

Serves 2-3

Ingredients

2 tbsp vegetable oil
50 g shallots, thinly sliced
25 g garlic, crushed
15 g peeled ginger, finely grated
625 g lean pork shoulder, cut into 3cm chunks or 625 g pork belly, cut into 3cm chunks
2 tbsp kecap manis
1  tbsp dark soy sauce
1.5 tbsp Tamarind water
1/4 tsp freshly ground black pepper
1/2 teaspoon five-spice powder
1-2 medium-hot chillies, seeded and chopped
3  red bird's eye chillies, left whole
1cup (250 ml) Asian chicken stock
Crisp fried shallots, to garnish (optional)

 Instead of five-spice powder you can crush or add whole
half star anise, two cloves, small bit of cinamon, and pinch of fennel seeds

Method

1. Heat the oil in a large, heavy-based pan over a medium heat. Add the shallots and fry until they are soft and richly golden. Add the crushed garlic, ginger and 1/2 tsp salt and cook for 1 minute. Add the pork to the pan and fry on high heat for 3 minutes until lightly coloured. Add the kecap manis, dark soy sauce, tamarind water, pepper,5-spice powder ,chopped and whole chillies and stock. Leave to simmer, uncovered, for about 1 1/2 hours, stirring now and then towards the end of cooking, until the pork is tender.
2. Lift the pork out of the sauce with a slotted spoon onto a plate. Boil the cooking liquid until it has reduced to a well-flavoured, slightly thicken, shiny, dark brown sauce. Season to taste with salt, return the pork to the pan and stir in.Spoon the pork onto a warmed serving plate, scatter with the crisp fried shallots and serve.

Alternative version at:

http://www.blueapocalypse.com/2011/07/babi-kecap-indonesian-braised-pork-in.html