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. 


  • 300g Pork shoulder

  • 40g Shallot

  • 15g garlic

  • 3 pcs Birds eye chilli

  • 20g Cocnut Oil

  • 6 pcs toothpicks

  • 2 pcs banana leaf 


  • 1.

    To prepare the pork, either run through a fine mincer or finely chop on a cutting board and place in a mixing bowl. 

  • 2.

    Thinly slice the shallots and garlic and fine dice the chili, then add the pork to the coconut oil. Divide into 6 equal portions.

  • 3.

    Cut the banana leaf 10cm x 15cm, place pork in the middle and fold around the edges. Seal with a toothpick. 

  • 4.

    Prepare the steamer basket and place the parcels in the steamer for 15-20 minutes. Transfer to a serving plate. 

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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