Kecap manis (sweet soy) and the 10 spices in my Indonesian Curry, blend beautifully with the
pork in this flavoursome dish, along with Asian shallots, garlic, ginger and lemongrass.
Looks as good as it tastes.
2 tbsp coconut oil
4-5 Asian shallots, peeled and thinly sliced
3 garlic cloves, crushed
2 tbsp finely chopped lemongrass (white part only)
600g boneless pork loin or fillet, thinly sliced
8cm piece of ginger, peeled and shredded
1½ tbsp Spice Fusion Indonesian Curry blend
4 tbsp kecap manis (sweet soy)
2 tbsp light soy sauce
2 cups water
bird’s eye chillies, finely chopped
Heat the coconut oil in a heavy-based frying pan or wok.
Add shallots and garlic and stir-fry over medium heat until golden brown.
Add lemongrass, chillies and Indonesian Curry and cook for a minute, stirring.
Add pork and ginger and cook for 2-3 more minutes.
Stir in soy sauce, kecap manis and water then simmer on a very low flame, lid on,
for about 30 minutes or until the liquid has been absorbed and the meat is dark and shiny.
