This recipe was written by Richard Cawley for Freedom Foods.
2 tbsp vegetable oil
6 shallots, peeled and sliced
6 cloves garlic, peeled and chopped
750g/1lb 10oz lean pork, cubed
8cm/3¼in piece ginger, peeled and sliced thinly
100ml/3½fl oz dark soy sauce
55g/2oz dark brown sugar
500ml/16½fl oz chicken stock
6-9 chillies (to taste) sliced lengthways and de-seeded
freshly ground black pepper
Heat the oil in a wok or large frying pan and stir-fry the shallots and garlic for 2-3 minutes.
Add pork and ginger and stir-fry for another 2-3 minutes or until seared all over.
Add soy sauce, sugar, stock and chillies and simmer, uncovered and stirring frequently for about an hour, by which time the meat should be tender and the liquid reduced to a coating consistency.
If it dries out too quickly during cooking add a little more stock or water.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).