Known as 'Tum Celeng' in Indoensia, the secret of this dish lies in the banana leaf which is steamed. Try your hand at this recipe from the team at Anantara Seminyak in Bali.
To prepare the pork, either run through a fine mincer or finely chop on a cutting board and place in a mixing bowl.
Thinly slice the shallots and garlic and fine dice the chili, then add the pork to the coconut oil. Divide into 6 equal portions.
Cut the banana leaf 10cm x 15cm, place pork in the middle and fold around the edges. Seal with a toothpick.
Prepare the steamer basket and place the parcels in the steamer for 15-20 minutes. Transfer to a serving plate.
To find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, go to www.anantara.com
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