Asian Slow-cooked Pork with Ginger and sweet soy  
This dish requires a little preparation, and needs about one & half hours or so to cook, but doesn’t need much once you get it going barring an occasional stir. Most ingredients are store cupboard. It uses an excellent inexpensive cut of pork to great effect, and is also perfect to make ahead and reheat. Someone in the family is always happy to take any leftovers to school/work the next day, so that says it all!
Servings Prep Time
6 15min
Cook Time
1 hr 30 min
Servings Prep Time
6 15min
Cook Time
1 hr 30 min
Ingredients
Instructions
  1. Heat oil in large heavy frying pan over medium heat.
  2. Add the sliced onions or shallots ad fry until they are soft and golden. Add the crushed garlic, ginger and ½ teaspoon salt and cook for about 1 minute.
  3. Add the pork cubes and fry for 2-3 minutes until the pork starts browning on the outside.
  4. Add the kecap manis, dark soy, tamarind paste, chillies and pepper and stock. Cover and leave to simmer on a medium low heat for about 45 minutes.
  5. Remove the lid and continue to cook for another 45 minutes, until the pork is fork tender, i.e. you should be able to cut the pork with a fork. Towards the end, if the pork isn’t cooked thoroughly, and is looking dry, add some water and continue to cook.
  6. If there’s liquid left over once the pork is cooked, increase the heat to rapidly boil the sauce down, until it coats the pork, and looks thickened, shiny and dark brown. Check salt and season with more if needed.
  7. Sprinkle the pork with the fried shallots and serve hot with some steamed rice and greens.

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