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Balinese Pork in Sweet Soy Sauce

Balinese Pork in Sweet Soy Sauce (Be Celeng Base Manis)

Abigail
Discover the bold and savory flavors of Balinese Pork in Sweet Soy Sauce (Be Celeng Base Manis). This authentic Indonesian pork recipe features kecap manis (sweet soy sauce), garlic, ginger, and chilies, resulting in a tender, glossy dish that pairs perfectly with steamed rice. Perfect meat dish for an Asian dinner!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Dinner, Main
Cuisine Asian Cuisine, Indonesian, South East Asian
Servings 8
Calories 388 kcal

Ingredients
 

  • 4 tablespoons coconut oil or vegetable oil
  • 3 ounces shallots (about 6 small shallots), peeled and sliced
  • 1 whole garlic, peeled and sliced
  • 3 pounds boneless pork shoulder or neck or boston butt roast, cut into 1.5-inch cubes
  • 2.5 ounces ginger (about a 3-inch piece), peeled, sliced, and bruised
  • 6 tablespoons sweet soy sauce, kecap manis
  • 3 tablespoons regular soy sauce, kecap asin
  • 1 pinch (about ½ teaspoon) crushed black peppercorns, or to taste
  • 2 cups chicken stock
  • 6 bird’s eye or red Thai chilies, left whole
  • 2 large red chilies, left whole
  • Green onions, for garnish

Instructions
 

Step 1: Prepare the pork

  • Wash the pork cubes under cold water to remove any leftover surface blood. Pat dry with paper towels to ensure good browning. Season well with salt and pepper.

Step 2: Sauté aromatics

  • In a heavy stew pot or Dutch oven, heat the oil over medium heat. Add the sliced shallots and garlic, and sauté for 2 minutes until aromatic and lightly golden.

Step 3: Brown the pork with aromatics

  • Add the pork cubes and sliced ginger into the pot. Cook for about 5 minutes, stirring occasionally until the pork lightly browns and begins to release its fat.

Step 4: Incorporate sauces and spices

  • Pour in the sweet soy sauce (kecap manis), salty soy sauce, and crushed peppercorns. Stir well to coat the pork evenly.

Step 5: Braise the pork

  • Add the chicken stock and both types of chilies. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook gently until the pork is tender, about 45-minutes to 1 hour. For a faster method, you can use a pressure cooker and reduce cooking time to around 25–35 minutes.

Step 6: Glaze the pork

  • Remove the pork with a slotted spoon and set aside. Increase the heat and let the braising liquid reduce by half, skimming away excess fat. Return the pork to the pot and continue to simmer for 10–15 minutes, basting and turning until the sauce clings as a glossy glaze.

Step 7: Garnish and serve

  • Taste and adjust seasoning with extra salt or pepper if needed. Garnish with chopped green onions. Serve immediately with steamed jasmine rice or coconut rice.

Nutrition

Calories: 388kcalCarbohydrates: 23gProtein: 42gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 104mgSodium: 804mgPotassium: 941mgFiber: 1gSugar: 14gVitamin A: 431IUVitamin C: 66mgCalcium: 28mgIron: 2mg
Keyword how to make Indonesia braised pork in sweet soy sauce
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