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Be Celeng Base Manis (Pork in Sweet Soya Sauce)
BALINESE TRADITIONAL BE CELENG BASE MANIS
Be Celeng Base Manis – Pork in Sweet Soya Sauce
Authentic Balinese Recipes
This traditional sweet pork dish with a hint of ginger and plenty of chilies to spice it up often appear on festive occasions, when a whole pig is slaughtered and there’s plenty of meat available – often served at various celebrations or events.
Be Celeng Base Manis, or Pork in Sweet Soy Sauce, is a popular Balinese dish that highlights the island’s love for bold, flavorful cooking. This dish features tender pork cooked slowly in a blend of rich, sweet soy sauce, garlic, ginger, and a mix of traditional Balinese spices, creating a caramelized, savory-sweet flavor that’s truly comforting. The soy sauce lends depth and a beautiful dark glaze to the pork, while spices like turmeric and chili add warmth and a slight kick. Originally served at special gatherings, Be Celeng Base Manis now appears in many warungs, bringing a taste of tradition to everyday Balinese meals.
How to make Balinese Traditional Be Celeng Base Manis?
Recipe:
Ingredients
- 2 tbsp coconut oil
- 5 shallots, peeled and sliced
- 5 cloves garlic, peeled and sliced
- 600 gr (1 ¼ lb) boneless pork leg or shoulder cut in 2 cm (3/4 in) cubes
- 8 cm (3 in) ginger, peeled and sliced
- 4 tbsp sweet soy sauce (Kecap Manis)
- 2 tbsp soy sauce
- 1 tsp black peppercorns
- 2 cups chicken stock
- 6-10 bird’s eye chilies, left whole
Preparation
1. Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger, continue to sauté for 2 more minutes over high heat. Add sweet and salty soy sauce and crushed black pepper, continue to sauté for 1 minute.
3. Pour in chicken stock and simmer over medium heat for approximately 1 hour. When cooked, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.
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