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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 850 g pork belly (or pork spareribs)
- 1/2 cup grated palm sugar or 1/2 cup soft brown sugar
- 4 red shallots, sliced
- 1 tablespoon fish sauce
- 1 tablespoon ketjap manis
- 1/2 teaspoon white pepper
- 1/3 cup fresh coriander leaves
Method
- Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices.
- Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.
- Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.
- Add the pork and shallots and stir to coat.
- Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.
- Stir until all sugar has melted.
- Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.
- If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze.
- Garnish with coriander - this really adds to the flavour of the dish.
- Serve with rice.
