Ingredients
Method
1.Combine garlic, grated ginger, chilli and 2 tablespoons of the fish sauce in small bowl. Score skin of pork two or three times on each side. Using gloves, rub chilli paste into pork. Place in a dish; cover, refrigerate overnight.
2.Preheat oven to 150°C (300°F).
3.Combine stock, the water, shredded ginger, peppercorns, kecap manis, sugar, star anise, cinnamon and remaining fish sauce in large flame-proof dish; bring to the boil. Add pork to dish; cover, cook in oven about 2½ hours or until pork is tender, turning halfway through cooking. Remove pork from liquid; reserve 1/3 cup liquid for the peanut caramel, discard remaining liquid.
4.To make peanut caramel; heat sugar and 1 tablespoon of the fish sauce in medium saucepan; cook, stirring, until sugar is dissolved. Bring to the boil; simmer, uncovered, without stirring, about 5 minutes or until caramelised. Add reserved liquid, ginger, chilli, star anise and cinnamon; simmer, uncovered, about 5 minutes or until syrupy. Add remaining fish sauce and peanuts.
5.To make the pickled cucumber; heat vinegar, sugar and sauce in small saucepan; cook, stirring, until sugar is dissolved. Pour over combined cucumber and chilli in small bowl; cool. Just before serving, stir in coriander.
6.Heat oil in large frying pan; cook pork until browned all over. Transfer to serving platter. Drizzle with peanut caramel; top with pickled cucumber.
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