Jukut Undis and Babi Genyol

Main ingredients

  • 1 piece urutan (see pantry)  
  • 500 grams pork belly, precooked (see pantry)
  • ¼ cup bumbu gede (see pantry)
  • 1 piece lemongrass, bruised
  • 1 piece salam leaves
  • 1 piece small red chilli, bruised
  • ½ cup pork stock (see pantry)
  • 1 teaspoon black pepper (or to taste)
  • 1 teaspoon salt (or to taste)
  • Oil for frying
  • Pork skin crackers, on the side (you can purchase in in Asian food market)
  • Jukut undis, on the side (see pantry)
  • White rice, to be served with

Method

  • Heat oil in a pan, add in bumbu gede, bruised small chilli, bruised lemongrass and salam leaf.
  • Stir through until fragrant.
  • Add in boiled pork belly and cook until the paste is coating the pork belly.
  • Season with black pepper and salt and cook on medium heat for 10 minutes while keep stirring.
  • Add in pork stock and simmer.

PRECOOKED PORK BELLY

Ingredients

  • 500 grams pork belly
  • 1 bulb garlic
  • 1 piece lemongrass
  • 2 pieces salam leaf
  • 500 ml water

Method

  • Boil pork belly with garlic, lemongrass and salam leaf until half cooked.
  • Set to one side.

PORK STOCK

Ingredients

  • Pork knuckle
  • 8 cloves garlic, bruised
  • 5 pieces lemongrass, bruised
  • 3 pieces salam leaves
  • Water

Method

  • Boil pork knuckle with garlic, lemongrass and salam leaves until soft for about 2 hours.

BUMBU GEDE

Ingredients

  • 1 cup galangal, peeled
  • ¼ cup turmeric, peeled
  • ¼ cup kencur, peeled
  • ¼ cup ginger, peeled
  • 3 pieces lemongrass
  • 12 pieces small red chilli
  • 1 cup shallot
  • ¾ cup garlic, peeled
  • 4 – 5 pieces candlenut
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper
  • 1 tablespoon dried shrimp paste
  • ½ tablespoon long pepper
  • ½ teaspoon clove
  • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
  • 2 pieces salam leaves
  • Oil for frying

Method                                             

  • Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.
  • Then fry out the paste with oil and salam leaves until fragrant.

URUTAN

Ingredients

  • 500 grams pork shoulder, chopped
  • 500 grams pork belly, finely chopped
  • 100 grams pork blood
  • 2 tablespoons wewangen
  • Salt

Method

  • Sou vide at 70˚C for 40 minutes.

JUKUT UNDIS

Ingredients

  • ½ cup kacang undis
  • 500 ml pork stock
  • 2 cm knob galangal, bruised
  • 3 pieces salam leaves
  • Sugar
  • Salt
  • Shrimp paste, roasted
  • Oil for frying

Bumbu Rajang Ingredients

  • 5 pieces shallot
  • 3 cloves garlic
  • 3 pieces small red chilli
  • 3 pieces lemongrass

Method

  • Soak undis overnight.
  • Boil undis in a water with salt until soft for around 1 (one) hour.
  • In the meantime chop shallot, garlic, small red chilli and lemongrass.
  • Set to one side.
  • Heat oil in a deep pan and sauté chopped ingredients, add in shrimp paste, sugar and salt until fragrant.
  • Set to one side. 
  • Once undis is soft, discard the water and add in pork stock into the pan and bring to a boil again.
  • Then add in sautéed ingredients, bruised lemongrass and salam leaves.
  • Continue to cook and adjust seasoning before serving.  
2,5 hours
2 portions