Braised Pork Belly (Arsik Babi South Sulawesi)

Braised Pork Belly (Arsik Babi South Sulawesi).Tana Toraja in the center of Sulawesi has to be the pork capital of Indonesia. During their colorful cremation ceremonies, a seemingly endless number of black pigs with enormous hanging bellies are sacrificed.

Despite the large amounts of fat in this dish, the clever usage of lemongrass, kaffir lime leaves and many other spices give this dish a surprisingly light and nuanced taste. When prepared (as described) in a pressure cooker, the clean flavors of the spices are further enhanced.

Braised Pork Belly (Arsik Babi South Sulawesi) Ingredients

• 1.6 kg pork belly, skin on and cut into 3.5-cm cubes (cubed pork shoulder also works as a leaner alternative)
• 5 stalks lemongrass, bruised
• 5 kaffir lime leaves, bruised
• 60 g ginger, peeled, sliced and crushed
• 4-6 bird’s eye chilies (adjust the amount according to preference)
• 800 ml of chicken stock
• 5 Tbsp lime juice freshly cracked black pepper, to taste
• 2 Tbsp finely sliced spring onions (scallions)

SPICE PASTE

• 3 Tbsp coconut oil
• 60 g shallots, peeled and sliced
• 30 g garlic, peeled and sliced
• 80 g large red chilies, halved, seeded
•  and sliced
• 20 g galangal (laos), peeled and sliced
• 20 g ginger, peeled and sliced
• 20 g turmeric, peeled and sliced

How to Cook Braised Pork Belly

1. Brine pork belly as explained on page 32 for 6 hours.
2. To make the spice paste, combine all ingredients in a stone mortar or food processor and grind into a fine paste.
3. Transfer spice paste into a pressure cooker pot and sauté over low heat until fragrant. Add pork belly, bruised lemongrass,
4. lime leaves, sliced ginger, and bird’s eye chilies. Mix well and sauté until meat changes color. Add chicken stock, mix well
5. and bring to a boil.
6. Pressure cook at a gauge pressure of 1 bar /15 psi for 45 minutes (see pages 21-22). Start timing when full pressure is reached.
7. Let the cooker cool, or run cool water over the rim, to depressurize it.
8. Lift the meat from the cooking liquid with a slotted spoon, and transfer into the frying pan. Strain the liquid into a pot.
9. Skim off as much fat as possible and reduce liquid by one-third.
10. Transfer 250 ml (1 cup) of the cooking liquid to the frying pan and simmer over medium-high heat, gently turning and
11. basting the meat for 12–15 minutes until it is glazed. Add remaining liquid to pressure cooker pot and bring to a boil.
12. Remove from heat, and let the mixture infuse for 7–10 minutes. Season with lime juice and black pepper.
13. Garnish with spring onions.