Balinese Pork Recipe – Every region in Indonesia, including Bali, has its own method and recipe for cooking pork. Processed pork is highly popular on the Island of the Gods and is frequently served during special occasions. There are many delectable pork dishes, ranging from balinese soy sauce pork belly to roast pork.
Watch this article through to the end if you’re wondering about Balinese pork recipes and want to learn more about processed pork, which is quite delectable.
- Pork Sambal Matah
Various kinds of dishes can be more delicious and savory when cooked with sambal matah. If it is prepared properly, one of them—pork—will make you want to get more of the sambal matah pork because of its delicious flavor.
- 1/2 kg Samcan
- 11 shallots (thinly sliced)
- 7 large red chilies (sliced obliquely)
- 7 pieces of bird’s eye chilies, both red and green (according to taste, if you want it spicy, you can add more)
- 3 lemongrass stalks (only take the hard part and thinly slice it)
- 6 lime leaves in bits (remove the core and then thinly sliced)
- One tomato, red (sliced oblique with rather large size)
How To Cook
- Wash the meat, cut the samcan meat to taste, and then set some of the pork fat aside.
- Boil the cut-up meat in salted water that has been previously heated.
- Cut the beef fat into thin slices and stir-fry it in a skillet until the oil escapes.
- Using the previously prepared oil, sauté the tomatoes, chilies, shallots, lemongrass, and lime leaves until they are cooked.
- While scrambling, add the cooked meat. Add salt, flavoring, mushroom stock, and pepper after that.
- Correct the taste, if the taste is sufficient and the sambal matah pork is ready to be served.
- Roast Pork (Babi Guling)
The next balinese pork recipe is roast pork, the most popular food when you visit Bali. You don’t have to utilize a whole pig if you want to build your own suckling pig. Using a few bits of pork will still work.
- 1/2 kg of pork (choose the thigh portion, as the ratio of meat to skin is 50/50);
- 4 garlic cloves
- 1 tsp angciu
- 1 tsp soy sauce
- 1 tsp of coriander powder
- 1 tsp of salt
- 1/2 tsp of ngohiong spice powder
- 1/2 tsp of granulated sugar
- 1/4 tsp of crushed pepper
- 1/2 tsp of cooking vinegar
- 1/2 tsp of baking powder
How to Cook
- Get a blender ready, and purée all of the spice components. Then apply it to the meat that has been cut in half lengthwise.
- Use a combination of skin seasoning substances to season the skin. To allow the spices to permeate the skin, prick it with a fork.
- Set the oven’s temperature to 160 degrees Celsius. the middle rack with the meat.
- To allow the meat’s oil to escape while roasting, place a baking sheet at the base of the rack. Bake the skin until it is crisp, basting it with spice mixture on occasion.
- After taking the meat out of the oven, you should fry it in hot oil. For results that are crispy, ensure the skin is extremely dry. Remove, drain, and then slice the roast pork to your liking.
- Balinese Genyol Pork
Balinese genyol pork is also often called by the name of be genyol. Typically, beef and hog skin are used as the primary ingredients to make this dish. Not to mention, a lot of lard is used in the preparation of Balinese genyol pork. Fryers are used to perform the actual processing.
- 300 gr pork belly (cut into squares)
- 300 gr pork capsim (cut into squares)
- Adequate water
- 6 cloves of garlic
- 10 shallots
- 4 segments galangal
- 5 segments of galangal in the burn
- 4 segments of ginger in the burn
- 2-3 segments of turmeric in the burn
- 4 hazelnut sangria
- 1 tsp coriander
- ½ tsp round white pepper
- ½ grilled shrimp paste
- 8 pcs red curly chilies
- 5 pcs of orange cayenne
- 5 pcs green cayenne pepper
- 3 stalks of lemongrass
- 4 pcs bay leaves
- 3 pcs lime leaves
- Seasoning to taste
- Palm sugar
How to cook
- Put all the spices above into a blender and blend until smooth. Then, get a pan ready and stir-fry until the food smells good. Only lemon grass and bay leaf aren’t herbs.
- Cut the pork into squares and cook them.
- Once the spices are cooked, add the pork and stir until it is spread out evenly.
- After stirring, add enough water and palm sugar and let it sit until it absorbs.
- Then add the lemongrass and leaves.
- Wait a few minutes, then take the food out and serve.
- Braised Pork Belly in Soy Sauce (Babi Kecap)
The next recipe balinese Pork is braised pork belly in soy sauce which is a favorite of tourists. Pork Belly is one of the best parts of this one animal. It’s no wonder that many processed pork uses it as the main ingredient, including braised pork belly in soy sauce.
- 500 gr samcan/pork belly, diced
- 5 cloves of garlic
- 6 shallots
- 2 cm ginger
- 2 tbsp oyster sauce
- 3 tbsp soy sauce
- 4 tbsp of sweet soy sauce
- 4 tbsp cooking oil
- 1/2 tbsp pepper
- 1/2 tbsp mushroom broth
- 1 tbsp sesame oil
- 500 ml of water
How To Cook :
- Put cooking oil, shallots, garlic, and ginger in a blender and blend until smooth.
- Then, cook the seasoning in a stir-fry until it smells good.
- Put the meat into the stir fry with the spices. Stir until everything is even.
- Season the soy sauce pork with other things, like soy sauce, sweet soy sauce, oyster sauce, pepper, mushroom stock, and sesame oil. Stir well.
- Slowly pour in the water, and stir so that the spices mix with the water.
- Let the pork marinated in soy sauce sit for a while on low heat. Make sure to cover the pan so the water can evaporate and turn into caramel.
- When the water starts to go down, open the lid of the pan. After a while of stirring, turn off the heat.
- The soy sauce-caramelized pork is ready to be served.
- Pork Satay Sweet Sauce
The most popular satay dish is sweet sauce pork, which has a large following. In the mouth, the savory, sweet, and slightly spicy flavors blend together.
- 500 grams of Kapsim meat (pork arm)
- 5 shallots
- 4 cloves garlic
- 2 tsp coriander
- 2 candlenuts
- 1 red chili
- Brown sugar
- Sweet soy sauce
- Mushroom flavoring
- Tamarind to taste
How to Cook
- Blend the following ingredients in a food processor or blender until smooth: shallots, garlic, candlenuts, coriander, salt, and red chilies (seeds removed).
- After the spices are fragrant, add enough water and bring to a boil before adding the chopped meat.
- If it’s already boiling, reduce the heat, let it boil until the water is reduced and the meat is cooked, adjust the taste, and then turn the heat off.
- Add brown sugar, tamarind, salt, and mushroom broth according to taste.
- Prepare the Teflon that has been covered with aluminum foil. Roast the meat and the remaining spices over medium heat; don’t bake for too long; just long enough to smell burning.