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.