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