Pork in Sweet Soy With Sambal, Shallots and Eggplant
Australian Gourmet Traveller recipe for pork in sweet soy with sambal, fried shallots and eggplant.
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Cooking tools:
- Food processor
- Baking dish
- Roasting pan
- Oven
- Stove
- Saucepan
- Wok
- Aluminum foil
- Paper towel
- Mixing bowl
- Baster
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 1/2 kg piece of pork belly, skin on
- 250 ml (1 cup) kecap manis
- 60 ml (¼ cup) each rice wine vinegar and fish sauce
- 3 dried long red chillies
- 1 star anise
- ½ tsp white peppercorns, coarsely crushed
- Sambal
- 50 gm finely grated fresh coconut
- 30 gm shrimp paste
- 7 long red chillies, coarsely chopped
- 3 small golden shallots, coarsely chopped
- 7 gm ginger, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 tsp roasted chilli flakes
- 100 ml peanut oil
- 20 gm dark palm sugar, coarsely chopped
- Fried shallots and eggplant
- 300 ml vegetable oil
- 6 red shallots, shaved on a mandolin
- 2 baby eggplant, thinly sliced diagonally
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