2 tbsp vegetable oil
100 g shallots, thinly sliced
50 g garlic, crushed
25 g peeled ginger, finely grated
1.25 kg lean pork shoulder, cut into 3cm chunks
4 tbsp kecap manis (I use Conimex brand which is a Dutch Indonesian brand. Mr J grew up with the flavour of this brand)
2 tbsp dark soy sauce
3 tbsp Tamarind water
1/2 tsp freshly ground black pepper
3-4 medium-hot chillies, seeded and chopped
4 red bird's eye chillies, left whole
500 ml Asian chicken stock
Crisp fried shallots, to garnish