Banjar-style Drunken Pork

Ingredients

In this Banjar adaptation of Maiale ubriaco, we incorporate traditional Banjar spices and cooking techniques to create a unique flavor profile. The original Italian dish is known for its use of red wine, but in this Banjar version, we replace it with a combination of local spices and herbs to infuse the pork with a distinct Banjar taste. Additionally, we adjust the cooking time and temperature to ensure the pork is cooked to perfection using Banjar culinary traditions. We alse have the original recipe for Maiale ubriaco, so you can check it out.

• 1 kg (2.2 lbs) pork shoulder, cut into chunks 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 cm (1 inch) ginger, grated 2 cm (1 inch) ginger, grated
• 2 cm (1 inch) galangal, grated 2 cm (1 inch) galangal, grated
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500 ml (2 cups) water 500 ml (2 cups) water

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shallots, garlic, red chilies, lemongrass, ginger, galangal, kaffir lime leaves, tamarind paste, palm sugar, soy sauce, ground coriander, ground cumin, turmeric powder, and salt. Mix well to form a marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and coat them evenly. Allow the pork to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated pork and cook until browned on all sides.
4. 4.
   Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and the flavors have melded together.
5. 5.
   Serve the Banjar-style Drunken Pork hot with steamed rice or warm bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use half the amount.
• Kaffir lime leaves — Tear the leaves before adding them to the marinade to release their citrusy fragrance.
• Tamarind paste — Soak the tamarind paste in warm water for a few minutes, then strain it to remove any seeds or fibers before adding it to the marinade.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For an extra kick of heat, add more red chilies or include a small amount of chili paste.
• If you prefer a thicker sauce, you can remove the cooked pork from the pot and simmer the sauce on medium heat until it reaches the desired consistency.
• To enhance the flavors, marinate the pork overnight in the refrigerator.
• Adjust the amount of salt according to your taste preference.
• Garnish the dish with fresh cilantro or sliced scallions for added freshness.

Serving advice

Serve the Banjar-style Drunken Pork hot with steamed rice or warm bread. The tender pork and flavorful sauce pair perfectly with the fluffy rice or bread, creating a satisfying and comforting meal.

Presentation advice

Arrange the Banjar-style Drunken Pork on a large serving platter, allowing the rich sauce to pool around the succulent pork pieces. Garnish with fresh cilantro or sliced scallions for a pop of color. Serve with steamed rice or warm bread on the side.