The Rice Table Recipe #5: Balinese Pork Bowl

Chef Wiem’s culinary background is a journey of passion and creativity nurtured over a decade in some of the finest kitchens. Known for his contemporary takes on classic Southeast Asian fares, Chef Wiem kicked off his career at a renowned hotel in Singapore before moving to Bali and leading the culinary team at one of the most prestigious hotels in Sentul, Bali. It was there when his love for the island’s rich culinary traditions truly took roots.

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One particular dish in particular has left a lasting impression on Chef Wiem, the humble ‘nasi campur’ from the Sari Kembar warung in Bali. This flavour-pack smorgasbord had him coming back for more on every visit to the island and it inspired Chef Wiem to create his own take. Sharing the recipe to NOW! Jakarta’s readers this Balinese Pork Bowl is tender, with juicy pork belly that’s crispy on the outside and braised pork jowl infused with a savoury sweetness. This dish has become a beloved menu item at BAKU Restaurant, a refined dining spot focusing on contemporary takes on Asian street food, led by Chef Wiem himself.

At the heart of this dish is the traditional Balinese spice paste known as base genap, a rich medley of spices that sets their cuisine part. Chef Wiem shares how to prepare this and use it to cook traditional Balinese lawar, and flavour the pork belly. This is served alongside the braised pork jowl.

Ingredients (for 1 portion)

For the Bumbu Genap Khas Bali
Chop and blend all the vegetable ingredients and candlenut into a paste, using just enough oil to help blend everything as smooth as possible.
Heat oil in a wide pot, add the paste, and cook on medium-low heat, stirring and scraping periodically to prevent burning.
Cook until the paste no longer has a raw odour and the oil separates.
Add the wangen powder and adjust seasoning to taste.

For the Bumbu Kare Bali
Chop and grind garlic, shallots, lemongrass, chilli peppers, ginger, and candlenut into a paste. Use just enough oil to blend the paste as smoothly as possible.
Heat oil in a pot, add the lime leaves, and cook until fragrant.
Add the paste, and cook on low-medium heat, stirring and scraping periodically to prevent burning.
Cook until the paste no longer has a raw odour and the oil separates.
Add the Bumbu Genap and Kare Bamboe, and adjust seasoning as needed.

For the lawar
In a large bowl, mix the sliced white cabbage, long beans, and bean sprouts with the serundeng and a small amount of the Bumbu Kare Bali.

For the braised pork jowls
Combine all ingredients in a pot.
Bring to a boil, then simmer for 5-10 minutes.
Adjust seasoning as required.

After braising
Preheat a frying pan or pot large enough to fit the pork jowl pieces.
Pat the pork jowl dry, season with salt and pepper.
Sear the jowl pieces until slightly browned, focusing on the fat cap to start the rendering process.
Braise the jowl in the braising liquid, along with lemongrass and lime leaf trimmings, either on the stovetop or in a 180°C oven for about 3 hours.
Check doneness with a skewer; there should be little to no resistance.
Let the jowl rest in the cooking liquid. Skim the fat layer, reduce the liquid to a glaze consistency, and store it.
The next day, slice the pork jowl into individual portion slices.

Final Preparations
2 Slices Roasted Pork Belly (75g)
2 Slices Braised Pork Jowl (40g) & Glaze
Spread a bit of Bumbu Kare Bali on the roasted pork belly slices (pre-prepared)
Lightly torch the braised pork jowl slices
Sprinkle sliced wakegi or chives over the pork jowl slices.
Serve with lawar, rice and sunny side up egg

For more Rice Table recipes, click here.