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INGREDIENTS

• 2 tablespoonsoil
• 5 shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 600 g boneless pork shoulderor pork leg , cut in 2 cm cubes
• 3 inches gingerroot, peeled and chopped (8cm)
• 4 tablespoons ketjap manis(sweet soy sauce)
• 2 tablespoons thin soy sauce
• 1 teaspoon black peppercorns, crushed
• 2 cupschicken stock
• 6-10 birds eye chiles , left whole

DIRECTIONS

1. Heat oil in a wok or heavy saucepan.
2. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
3. Add pork and continue to saute for 2 more minutes on high heat.
4. Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
5. Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
6. There should be very little sauce and the meat should be shiny and dark brown.
7. If meat becomes too dry during cooking, add a little chicken stock.

INGREDIENTS

• 2 1/2 cups brown sugar
• 2 3/4 cups dark soy sauce
• 3 cloves garlic, mashed
• 1/2 teaspoonstar anise pods
• 2 slices fresh ginger
• 1/2 cup water

DIRECTIONS

1. Carmelize the sugar in saucepan over low heat, stirring frequently.
2. When the sugar has melted, add the remaining ingredients.
3. Bring to a boil, stirring constantly until the sugar has completely dissolved.
4. Lower heat and cook for 10 minutes more.
5. Removed from heat and allow to cool.
6. Pour into a bottle and store in the fridge.
7. This can be stored for several months.
8. I do not strain it as the flavor improves with time.