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Categories:
Pork Shoulder-bone coconut mature coconut water salt sugar shallots garlic ginger root fibers turmeric Red Chili Peppers lime candlenuts cumin coriander seeds white peppercorns long pepper Balinese terasi salt palm sugar turmeric coconut oil coconut oil shallots garlic fresh ginger root Red Chili Peppers black pepper long beans water salt coconut Red Chili Peppers shallots garlic vegetable oil salt palm sugar tomatoes water
Viewed: 44 - Published at: 7 years agoIngredients
- 2 whole pork shoulder bone removed, and butterflied
- 3 coconut mature, whole
- 3 cups coconut water if there is not enough add water as needed
- 5 ounces sea salt
- 5 ounces sugar
- 10 shallots roughly chopped
- 10 cloves garlic chopped
- 2 inches fresh ginger root thinly sliced against fibers
- 2 inches galangal thinly sliced against fibers
- 2 inches turmeric fresh, chopped or 1/2 tsp. dried turmeric powder
- 10 bird chile chopped
- 3 red chili peppers long, chopped
- 14 stalks lemon grass trimmed, very thinly sliced
- 10 kaffir lime leaves thinly sliced
- 5 candlenuts crushed
- 1 tablespoon cumin seed toasted deep brown, ground coarsely
- 1 teaspoon coriander seeds toasted, ground
- 2 teaspoons white peppercorns ground coarsely
- 5 long pepper Balinese, "corns" ground
- 1 tablespoon terasi (Indonesian shrimp paste), roasted, Substitute Malaysian belacan
- 1 1/2 tablespoons sea salt
- 1/4 cup palm sugar Indonesian, "Gula Jawa" grated
- 1 inch turmeric fresh or 1/4 tsp. dried turmeric powder
- 1/4 cup coconut oil
- 1/2 cup coconut oil
- 8 shallots sliced thinly
- 20 cloves garlic sliced thinly
- 1/4 cup fresh ginger root minced
- 6 red chili peppers long, minced
- 1 tablespoon black pepper
- 2 quarts long beans cut into 1/2" pieces
- 1/2 cup water
- 1 teaspoon sea salt
- 3 cups coconut fresh grated-stirring constantly, over medium heat, dry roast in wok or oven until about 25-50% is golden brown
- 40 red chili peppers dried long, seeded, soaked, drained
- 24 shallots chopped
- 16 cloves garlic chopped
- 1 1/2 cups vegetable oil
- 2 teaspoons sea salt
- 1/4 cup palm sugar dark brown, "Gula Jawa" grated
- 4 cups tomatoes small, diced
- 1 cup water
Method
- 1. 24 hour Brine: Crack coconuts over a large bowl using the back of a cleaver or heavy chefs knife, making sure to save water for brine!! Remove meat removed for side dish and save cracked hard shells to be used for the smoking. Remove meat from shells and save for Coconut Long Bean Recipe and the shells for smoking the pork. Combine 1 cup of coconut water with salt and sugar and bring to a boil for 1 minute to dissolve. Cool to room temperature and add the remaining coconut water.
- 2. Spice Paste Stuffed Pork: Grind all the spice rub ingredients until a semi-fine paste. Massage paste into inside surfaces very well. Fold it back up and tie it tight.
- 3. Brining: Transfer pork shoulders into 1 or 2 bags, fill with brine and vacuum seal and brine for about 18-24 hours.
- 1. Heat oil in wok or other large pan, stir fry sliced shallots until begin to brown, add garlic slices and continue until garlic become golden brown. Add ginger, chilies and pepper. And cook for additional 30 seconds.
- 2. Add beans, water and salt and cook through, fold in coconut. Taste and adjust seasoning.
- 1. Grind chilies, shallots, garlic, into a smooth paste. Heat oil over medium heat, add paste and fry over oil begins to separates from puree.
- 2. Lower heat, add shrimp paste, salt, palm sugar, tomatoes and water and bring up to boil. Continue to simmer over medium heat stirring often until oil separates again, sambal become darker and raw tomato aroma has subsided.
- 3. Cool to room temperature.
