Babi Bali Asli
INGREDIENTS
• 400g local Bali pork spare ribs
• 75g base genep dry rub
• 50ml sweet soy sauce
• 30g lime
• 10ml tamarind juice
• 1 corn on the cob
• 50g sambal bajak
• 20g butter
• 100g potato
• 20g garlic
• 100g kangkung
• 10g shallots
• 50g sambal matah
Sambal matah
• 40g shallot, sliced
• 20g Balinese red chilli, sliced
• 15g kaffir lime leaf, sliced
• 15g lemongrass, sliced
• 75g shrimp paste, toasted
• 200ml oil
Base genep dry rub
• 200g galangal
• 50g kencur
• 200g ginger
• 200g turmeric
• 5 bay leaves
• 150g lemongrass
• 300g shallot
• 150g garlic
• 100g small red chilli
• 75g shrimp paste
• 50g coriander seed
• 50g black pepper corn
• 40g salt
Sambal bajak
• 200g red chilli
• 400g shallot, peeled
• 150g garlic, peeled
• 150g tomato
• 500ml oil
• 100g brown sugar
• 50g salt
• 5 lime leaves
• 75g galangal • 2g lemongrass
• 75g shrimp paste, toasted
METHOD
Sambal matah
1. Mix all ingredients together.
2. Allow to marinate for minimum 30 minutes before serving.
Base genep dry rub
1. Wash and peel all ingredients.
2. Roughly chop all then mince by hand with a mortar and pestle.
3. Layout paste out in thin layer of dehydrator trays.
4. Dehydrate for 24 hours at 60 degrees until completely dried.
Sambal bajak
1. Roughly chop all the ingredients.
2. Add all to a wok and slowly cook until all ingredients are combined, soft and aromatic, for approximately 20 to 30 minutes.
3. Remove from heat and lightly blend to give a rough paste.
4. Mix with butter to brush the corn cob.
Ribs
1. Rub the spare ribs with dry base genep
and marinate for one hour.
2. Set the oven temperature to 130 C and place the ribs on a roasting rack in a roasting pan and pour 100ml of water into pan. Cover with aluminium foil and bake for three hours.
3. To prepare the potato, peel and cut into rough chunks, then mix with oil and seasoning. Roast in the oven at
180 C for 30 minutes.
4. Grill the corn with sambal bajak and
butter until nicely charred.
5. Sauté sliced shallot, garlic and chilli in two pans, one for the spinach and one to finish the potatoes. Season to taste. 6. To finish the ribs, mix sweet soy with lime juice and tamarind juice in a bowl. Brush the ribs generously with the sweet soy glaze and place in oven at 180 C until caramelised.
7. Serve with lime cheeks and sambal matah.