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“This was the first recipe I tried from a recipe book (it's called Bowl Food). This dish has a very distinctive taste and my dinner guests always love it. If you can't get Asian shallots, use onions instead. 'Ketjap manis' is a sweet Indonesian soy sauce which you should be able to get at an Asian supermarket.”

Ingredients Nutrition


  1. Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices.
  2. Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.
  3. Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.
  4. Add the pork and shallots and stir to coat.
  5. Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.
  6. Stir until all sugar has melted.
  7. Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.
  8. If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze.
  9. Garnish with coriander - this really adds to the flavour of the dish.
  10. Serve with rice.

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