Balinese pork and two dipping sauces

Recipe : Balinese pork

This was truly spectacular. Succulent, full of sweet, spicy and complex flavours and filled the kitchen with exotic, tropical smells

Adapted from The Barbecue Bible by Steve Raichlen

1 pork tenderloin

2 shallots, peeled and roughly chopped

1 chili pepper, roughly chopped

2 cloves garlic, peeled and roughly chopped

1/2 tbsp fresh ginger, peeled and roughly chopped

1/2 tbsp fresh turmeric, peeled and chopped or 1/4 tsp ground turmeric

1/2 tbsp fresh galangal, peeled and roughly chopped

1 stalk lemongrass, peeled and finely chopped

3/4 tsp ground cumin

1/2 tsp freshly ground black pepper

juice of one lime

1/2 tbsp raw cane sugar

1 tsp salt

3 tbsp vegetable oil

Place all ingredients except the pork and oil into a mortar and pestle or food processor and pound to a pulp. 

(This can be quite difficult and time consuming, but releases more flavour, so I got Neil to do the majority of the hard work, then finished it off in a blender). 

Heat the oil in a frying pan over medium heat and add the spice paste when hot. Fry, stirring frequently, until the paste is fragrant and cooked slightly, (about 5 minutes). Remove from the heat and allow to cool to room temperature.

Make several cuts into each side of the pork, (don't cut right through), and slather the spice paste all over the surface, ensuring it goes well into the cuts also. Place into a Ziploc bag or bowl and massage the paste all over. Refrigerate for at least 1 hour or as long as you can. 

To cook the pork: Remove from the marinade, wiping away any excess but allowing some to cling to the meat and barbecue over medium heat until cooked through, lightly browned and char grilled.

 

Slice the pork into thin slices and arrange on a serving platter for people to help themselves. Serve with the Brazilian peanut sauce, tamarind dipping sauce or both. 

Recipe : Brazilian peanut sauce

Adapted from The Barbecue Bible

2 tbsp extra virgin olive oil

2 cloves garlic, peeled and finely chopped

1 bunch spring onions, (scallions), very finely chopped

1 tbsp fresh ginger, peeled and finely chopped

1 bell pepper, seeded and finely chopped

2 tomatoes, chopped

1 and 1/4 cup coconut milk

1/2 cup creamy peanut butter

juice of 2 plump or 3 regular limes

1/2 cup chopped cilantro

1 tsp chili powder

salt and freshly ground black pepper

Heat the oil in a pan over medium heat and add the garlic, scallions, ginger and bell pepper and cook until lightly browned. Add the tomatoes and cook, stirring for about 5 minutes until they have begun to release some juice.

Stir in the coconut milk, peanut butter, lime juice and cilantro. Reduce heat to low and let the mixture simmer until thickened slightly, (about 10 minutes). 

Stir in the chili powder and season well, tasting to adjust as necessary. Remove from the heat, allow to cool and puree to a smooth paste in a blender or processor. (This is optional and not specified in the recipe, but I preferred it). Served with the grilled prawns, pork or chicken, it works well with similar flavours of coconut, lime juice and cilantro. 

Recipe : Tamarind dipping sauce

Adapted from The Barbecue Bible

As I mentioned earlier, this recipe should have accompanied the chicken sate, but I found it worked well with the prawns, the tangy, salty flavour helping to enhance the sweetness.

2 tbsp peanut oil

1 clove garlic, minced

2 shallots, minced

1 tbsp fresh ginger, peeled and finely minced

1/2 chili pepper, seeded and finely chopped

1/4 cup fish sauce

2 tbsp raw cane sugar

2 tsp tamarind concentrate 

Heat the oil in a frying pan over medium heat and add the garlic, shallots, ginger and chili pepper and cook until fragrant. Add the fish sauce, tamarind and sugar and stir well. Let cook for about 2 - 3 minutes, adding a little water if it seems too thick or strong tasting. Remove from the heat and allow to cool before serving as a dip with the prawns, chicken or even pork.