Home | Pork
Ingredients: • 1.25 kg pork roast, butterfly cut • sea salt, to taste • ground black pepper, to taste • 3 spring onions (scallions), chopped • 1 tablespoon vegetable oil • 2 banana leaves, large, each 60x30 cm Seasonings: • ¼ teaspoon coriander (ketumbar), ground • ¼ teaspoon galangal (laos), ground • 2 cloves (cengkeh), finely ground • 1 clove garlic, peeled and finely chopped Braising Liquid: • 5 cloves garlic, peeled and chopped • ½ teaspoon galangal (laos), ground • ¼ teaspoon lesser galangal (kencur), ground • 250 mL (1 cup) light soy sauce (kecap asin) • 1 stick, 7.5 cm long cinnamon (kayu manis) • 125 mL ( ½ cup) water Preparations: • Clean and dry roast. Rub with salt, pepper, combined seasoning ingredients and spring onions. Roll up roast and tie with clean string • In heavy dutch oven, heat oil and brown roast all sides, about 3minutes each side. Remove when done and wrap roast loosely with banana leaves • Add braising liquid ingredients to Dutch oven and bring to a simmer. • Lower in banana-leaf wrapped roast and cover tightly. Reduce heat to lowest possible and braise for 2 hours 30 minutes.
Cook Indonesian
