skip to Main Content
PORK In SWEET SOY SAUCE / Be Celeng Base Manis

PORK in SWEET SOY SAUCE / Be Celeng Base Manis

Be Celeng Base Manis is a perfect Balinese dish to wow your friends at a dinner party. It’s rich and sticky and best served with a green veg steamed or stir fried and plain rice. This delicious sweet pork dish with a hint of ginger and plenty of chilies to spice it up, truly a local favorite that you can’t get anywhere else. The slow cooking of the pork will give you a tender texture which just melts in your mouth, it will surely give you a culinary experience like no other.

Next time you visit Bali, I recommend a day cooking and learn how to make great Balinese classics such as Pork Braised in Sweet Sauce from the talented chef at our kitchen; but if you want to try it at home, below is our simple pork recipe which perfect when served with rice and stir-fry vegetables. Just check out the ingredients and follow step-by-step instructions.

Ingredients:

  • 4 tbsp coconut or vegetable oil
  • 90g shallots, peeled and sliced
  • 60g garlic, peeled and sliced
  • 1,2kg boneless pork shoulder or neck, cut in 2.5cm cubes brained for 5 hours
  • 70g ginger, peeled, sliced and bruised
  • 6 tbsp (90ml) sweet soy sauce (kecap manis)
  • 3 tbsp (45ml) salty soy sauce (kecap asin)
  • 1 pinch black peppercorns, crushed
  • 450ml chicken stock
  • 6-10 bird’s eye chilies
  • 2-3 large red chilies, left whole

Preparation:

  1. Heat oil in heavy stewpan, add shallots and garlic and sauté for 2 minutes over medium heat or until lightly colored
  2. Add pork and ginger, continue to sauté for 2 more minutes over medium heat
  3. Add sweet and salty soya sauce and crushed black pepper, continue to sauté for 1 more minutes.
  4. Pour in the chicken stock, add chilies and bring to simmer. Skim of scum
  5. Pressure cook at a gauge pressure of 1 bar / 15 psi for 25 minutes. Start timing when full pressure is reached
  6. Let the cooker cool for 20 minutes
  7. Lift the meat from the cooking liquid with a slotted spoon, and transfer to a sauce pan
  8. Reduce liquid by halve, skim off as much fat as possible
  9. Transfer the pork to the cooking liquid, and simmer oer medium heat, gently turning and basting the meat until it is glazed, 12-15 minute. Mix well and simmer for two more minutes over low heat
  10. Remove from the heat, and let the mixture infuse for 7-10 minutes
  11. Season to taste with salt
Back To Top