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Nigel’s Balinese pork stew with pak choi & rice



  • 1kg half pork shoulder & half neck of pork in 2cm cubes
  • 2tbsp coconut oil
  • 100g sliced shallots
  • 60g finely sliced garlic
  • 50g finely grated ginger
  • 6tbsp dark soy sauce
  • 3 tbsp soy sauce (not light)
  • 2 red chillies finely chopped
  • 10 turns of the pepper mill
  • 1ltr chicken stock
  • Handful of crispy onions to garnish


  1. In a medium heavy saucepan, add the shallots and garlic. Fry until lightly coloured. Remove and place to the side.
  2. In the same hot pan, colour the pork 500g at a time, in hot coconut oil until golden.
  3. Put all meat, shallots and garlic back into the pan then add ginger, black pepper and soy sauces. Reduce the juices by half. 
  4. Pour in 3/4 of the chicken stock, add the chillies and simmer for 1-1 ½ hours without a lid, add more stock as needed.

Pak choi ingredients

  • 4 medium sized pak choi
  • 2 bulbs garlic, sliced
  • 1 star anise
  • Pinch sea salt
  • 25ml rapeseed oil


  • Drop the star anise, oil and garlic in just enough boiling water, with a good pinch of salt and cook for a minute until tender, but still green and vibrant.
  • Remove from the pan drain well.

Boiled rice ingredients

  • 100g basmati rice/li>
  • 200ml water/li>
  • Pinch of salt/li>
  • 1 clove of garlic


  1. Put the rice in a small pan and add slightly under double water to rice. Add a pinch of salt and the clove of garlic, then bring to the boil.
  2. Place on the lid and simmer gently until most of the water has disappeared, then turn on to a very low light and leave for 10 minutes to form a fluffy pad of rice.