recipe adapted from Rick Stein's Far Eastern Odyssey
serves 4 as an Indonesian meal
10 shallots, sliced
1 head of garlic, crushed
6 cm piece of ginger, chopped
10 bird chillies, chopped
3 long red chillies, chopped
1.5 kg of pork neck, cut into large chunks
1/3 cup of kecap manis*
4 tbs of dark soy
2 tbs of light soy
1/4 cup of tamarind concentrate
black pepper to taste
1.5 cups of stock
6 whole bird chillies
crispy fried shallots to garnish
chopped chillies to garnish
* available at all good Asian grocer, look for ABC brand from Indonesia. You may also come across ketjap manis (old spelling) from Holland which is a lot pricier.
Saute aromatics with some of the oil for frying the crispy shallots until they turn a light golden.
Add seasonings and stock together with the whole chillies if using. Bring it to a boil then turn it down to a simmer with the lid on for 1.5 hours.
Serve with plenty of rice and a simple stir fried vegetable of your choice.