Times Colonist E-edition

Aromatic spice paste enlivens Balinese pork

CHRISTOPHER KIMBALL

Whether it’s an entire spitroasted pig or the more accessible skillet-braised shoulder, pork frequently is the focus of feasts during religious festivals in Bali, a pocket of Hindu tradition in majority-Muslim Indonesia.

One particularly delicious dish is babi guling, a fork-tender pig roast seasoned with a long list of spices and aromatics. For the version in our book COOKish, which limits recipes to just six ingredients without sacrificing flavour, we used one of our favourite spice cabinet shortcuts — the blend garam masala, which includes cumin, cardamom, cinnamon, mace, black pepper, coriander and sometimes more. Adding turmeric and lemongrass layers 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 sweetness that balances all the spice and helps with browning

in the oven. The paste gets rubbed into all the nooks and crannies of the meat, helping flavour penetrate beyond the surface.

Leaving the fat on the surface of the pork roast, but scoring it with a knife, creates a surface to which the seasoning paste can adhere. For easy cleanup, line

the baking sheet with foil before setting the roast on top.

Pork Shoulder with Turmeric and Lemongrass

Start to finish: Four hours and 45 minutes (20 minutes active)

Makes: Eight to 10 servings 4 medium shallots, peeled and quartered 3 lemongrass stalks, dry outer layers discarded, trimmed to bottom six inches and cut into one-inch lengths

3 Tbsp packed brown sugar

2 Tbsp neutral oil

1 Tbsp garam masala

1 Tbsp ground turmeric

• Kosher salt and ground black pepper 5 lb. boneless pork shoulder roast, untrimmed

Heat the oven to 300 F. In a food processor, process the shallots, lemongrass, sugar, oil, garam masala, turmeric, 1 Tbsp salt and 2 tsp pepper to form a paste. With a knife, score a crosshatch pattern into the surface fat on top of the roast. Rub the paste onto all sides of the roast and into the cuts. Place the pork fat-side up on a rimmed baking sheet and roast until the centre reaches 195 F, about four hours. Let rest for 30 minutes, then cut into slices for serving.

Optional garnish: Thinly sliced scallions or chopped fresh cilantro or lime wedges or sambal or a combination.

LIFE

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2021-12-05T08:00:00.0000000Z

2021-12-05T08:00:00.0000000Z

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