Subj : Babi Guling (Pulled Pork)
To   : All
From : Ben Collver
Date : Tue Oct 01 2024 10:18:11

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Babi Guling (Balinese Pulled Pork)
Categories: Bali, Pork
     Yield: 1 Batch

     1    Pork butt or picnic pork
          -shoulder; boneless or
          -bone-in
          Hawaiian red sea salt
          -(alaea)
13 1/2 oz Can unsweetened coconut milk
     2    Lemon grass stalks; outer
          -layer removed, then pounded
          -and cut into 4" pieces
     3 tb Gula melaka, gula jawa,
          -(palm sugar), raw sugar, or
          -brown sugar
     1    Lime; juice of

MMMMM------------------------SPICE PASTE-----------------------------
     4    Shallots; chopped
     6 cl Garlic; chopped
     1    Ginger piece (2"); peeled,
          -sliced thin against the
          -grain
     1    Galangal piece (2") *;
          -sliced thin against the
          -grain
     1    Turmeric piece (4") *;
          -chopped -OR-
 1 1/2 ts Powdered turmeric
    10    Thai chilies or equivalent
          -fresh chilies; up to 25,
          -chopped
     3    Lemongrass stalks; outer
          -tough layer removed, sliced
          -thin against the grain
     1 ts Dried shrimp paste
          -(belacan); dry-toasted in a
          -skillet
    10    Candlenuts or substitute
          -dry-roasted; rinsed
          -macadamia nuts
     1 tb Cracked black pepper
     1 tb Gula melaka, gula jawa,
          -(palm sugar), raw sugar, or
          -brown sugar

 * available frozen in Asian markets

 Add all spice paste ingredients, including 1/2 ts Hawaiian red sea
 salt (alaea) in food processor and pulse until smooth. It's important
 to slice the ginger, galangal, and lemongrass before adding to the
 processor. They each contain long fibers that won't get cut up
 otherwise.

 Butterfly pork and salt liberally, about 1 to 1-1/2 tb Hawaiian red
 sea salt (alaea). Wait 10 minutes, and then rub spice paste into the
 pork. Place pork in large plastic bag (2 gallon capacity or bigger)
 and refrigerate overnight.

 The next day, one half hour before smoking the pork, take pork out of
 refrigerator and rub the pork with 1/2 cup of the coconut milk. Truss
 the pork with some butcher's twine and smoke per your usual method
 for pulled pork. Try to keep as much of the spice paste on the pork
 as possible. This will help to develop the incredibly tasty bark.

 In a pot, add the remainder of the coconut milk, along with 1 cup
 water, the chopped lemongrass, a pinch of salt and the palm sugar.
 Bring to a boil and simmer for 30 to 40 minutes until thick (like
 cream) and fragrant. Mop the pork with this every half hour after the
 first 2 hours of smoking. Reserve 1/2 cup of the seasoned coconut
 milk to be added to the pork when pulling, along with the lime juice.
 Salt the pork to taste with alaea, if needed.

 Serve your Balinese Pulled Pork on a sesame seed bun with sliced
 cucumber (preferably quick-pickled), a tomato slice, a smear of mayo,
 a squirt of Sriracha, and a hearty pinch of sliced fresh herbs: any
 combination of cilantro, lemon basil, Thai basil, mint, and shiso
 (Japanese mint).

 Recipe FROM:
 <gopher://sdf.org/0/users/cmaltese/docs/Recipes/babi_guling.txt>

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