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Balinese Spiced Barbeque Pork Shoulder, Coconut Long Beans and Tomato Sambal
PORK FOODSERVICE42Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 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 oz. sea salt
- 5 oz. 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 ½ 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 Tbsp. cumin seed (toasted deep brown, ground coarsely)
- 1 tsp. coriander seeds (toasted, ground)
- 2 tsp. white peppercorns (ground coarsely)
- 5 long pepper (Balinese, “corns” ground)
- 1 Tbsp. terasi ( (Indonesian shrimp paste), roasted, Substitute Malaysian belacan)
- 1 1/2 Tbsp. sea salt
- 1/4 cup palm sugar (Indonesian, “Gula Jawa” grated)
- 1 inch turmeric (fresh or ¼ 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 Tbsp. black pepper
- 2 qt. long beans (cut into ½” pieces)
- 1/2 cup water
- 1 tsp. 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 tsp. sea salt
- 1/4 cup palm sugar (dark brown, “Gula Jawa” grated)
- 4 cups tomatoes (small, diced)
- 1 cup water
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Directions
- 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.
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