Soto Babi Bali

Main ingredients

  • 1 piece pork knuckle and pork hock, chop the bone as well and cut the meat into 5 cm cubes  
  • 2500 ml water
  • 7 cm sugarcane, peeled, cut into 4 and bruised
  • 2 knobs ginger, peeled and bruised
  • 3 pieces lemongrass, bruised
  • 3 cloves garlic, thin sliced
  • ¾ teaspoon vinegar
  • 250 grams daikon, jardiniere
  • 2 tablespoons salt
  • 2 stalks Asian celery, thin sliced
  • 5 tablespoons fried shallot
  • 1 piece lemo (Balinese lime), juiced
  • 2 tablespoons oil to sauté the paste

Bumbu Bali Paste ingredients

  • 6 pieces shallots
  • 6 pieces big red chilli
  • 2 cloves garlic
  • 5 cm turmeric, peeled
  • 3 cm kencur
  • 2 teaspoons coriander seeds

Method

  • Put the chopped pork knuckle and pork hock in a pot and add water to cover.
  • Bring up to the boil to take out the impurities.
  • Discard the water and refresh with cold water.
  • Add in sugarcane, bruised ginger and lemongrass, and bring to the boil.
  • Meanwhile roughly blend Bumbu Bali paste ingredients and set to one side.
  • Heat some oil in a pan and add in the paste then sauté until fragrant.
  • Transfer the fried paste into the stock.
  • After boiling add in sliced garlic and daikon and season with salt and vinegar.
  • Cook for another 1 – 1.5 hours until the paste has absorbed and the pork meat is soft.
  • Serve with lemo juice, sprinkles of Asian celery and fried shallot.
2 hours
4 portion