Paste of aromatic spices enlivens Balinese pork – news-herald
By CHRISTOPHER KIMBALL
Whether it’s a whole spit roasted pork or a more accessible pan-braised shoulder, pork is frequently the center of feasting on religious festivals in Bali, a pocket of Hindu tradition in Bali. predominantly Muslim Indonesia.
A particularly delicious dish is babi guling, a tender roast pork with a fork seasoned with a long list of spices and herbs. For the version of our âCOOKishâ book, which limits recipes to just six ingredients without sacrificing flavor, we used one of our favorite spice cabinet shortcuts – the garam masala mix, which includes cumin, cardamom, cinnamon, mace, black pepper, cilantro and sometimes more. Adding layers of turmeric and lemongrass in more complexity.
We start by making a paste with the lemongrass, shallots and turmeric, then add the spice blend and brown sugar, which adds a sweetness that balances all the spices and helps to brown in the oven. The paste is rubbed into every nook and cranny of the meat, helping the flavor to penetrate beyond the surface.
Leaving the fat on the surface of the roast pork – but marking it with a knife – creates a surface for the seasoning paste to adhere to. For easy cleanup, line the baking sheet with foil before placing the roast on top.
RTI PORK SHOULDER WITH CURCUMA AND LEMON
Start to finish: 4Â¾ hours (20 minutes active)
Servings: 8 to 10
4 medium shallots, peeled and cut into quarters
3 lemongrass stems, discarded dry outer layers, cut to bottom 6 inches and cut into 1 inch lengths
3 tablespoons packed brown sugar
2 tablespoons of neutral oil
1 tablespoon of garam massala
1 tablespoon of ground turmeric
Kosher salt and ground black pepper
5 pound boneless pork shoulder roast, untrimmed
Heat the oven to 300 Â° F. In a food processor, combine the shallots, lemongrass, sugar, oil, garam masala, turmeric, 1 tablespoon of salt and 2 teaspoons of pepper to form a paste. With a knife, mark a crosshatch pattern in the surface fat on top of the roast. Rub the batter on all sides of the roast and into the cups. Place pork fat side up on a rimmed baking sheet and roast until center reaches 195 Â° F, about 4 hours. Let stand 30 minutes, then cut into slices to serve.
Optional garnish: minced green onions OR chopped fresh cilantro OR lime wedges OR sambal OR a combination.
EDITOR’S NOTE: For more recipes, head over to Christopher Kimball’s Milk Street at 177milkstreet.com/ap