Balinese Pork

Preparation time:45 minutes


  • 2 tbsp. neutral oil
  • 600g lean pork belly, cut 3cm x 1 cm
  • 2 cloves garlic, sliced
  • 1 large thumb ginger, peeled and julienned (very thin matchsticks)
  • 6 shallots, peeled and sliced
  • Up to a dozen whole bird’s eye chillies, whole, for the brave, or one medium red chilli,
  • sliced, for the sane
  • ½ tsp. freshly ground black pepper
  • 4 tbsp. Chang’s Kecap Manis (sweet soy sauce)
  • 2 tbsp. Chang’s Light Soy Sauce
  • 1 cup chicken stock


  1. Place the oil in a wok and when hot add the pork stirring occasionally for a few minutes while browning.
  2. Add the garlic, ginger, shallots, chillies and black pepper and stir for another minute to soften then add both soy sauces, stirring and allowing them to coat the pork.
  3. Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed. You may need to add more stock or water if the liquid reduces too quickly.
  4. Serve with plenty of steamed rice and green vegetables.