Balinese Lawar is a vibrant and rich dish that combines the earthy flavors of pork with aromatic herbs and spices. What sets it apart is its unique blend of textures and a touch of exotic flair, making it a standout dish for your culinary adventures. Whether you're exploring Indonesian cuisine or simply looking to try something new, Lawar offers a deeply satisfying experience.
Pork shoulder provides the meaty base of the dish, offering a hearty and tender texture when finely chopped. Grated fresh coconut adds a subtle sweetness and creamy texture, balancing the spices. Green beans introduce a fresh crunch, enhancing the dish's texture. Garlic, shallots, lemongrass, galangal, and ginger create a fragrant, aromatic base that defines the dish's flavor. Kaffir lime leaves add a citrusy note that brightens the overall taste. Shrimp paste brings a deep umami flavor, anchoring the spices. Red chilies provide the heat, adding a lively kick. Optionally, fresh pig's blood can be used for an authentic depth of flavor. Coconut oil is the ideal cooking medium, enhancing the dish's tropical essence. Finally, salt and lime juice are used to season and balance flavors.
Balinese Lawar pairs beautifully with steamed jasmine rice, which complements the dish's bold flavors. For an authentic touch, serve it alongside other Indonesian dishes like satay or a simple cucumber salad to add refreshing contrast.
Start by heating the coconut oil in a large pan over medium heat. Once it's shimmering, toss in the garlic, shallots, lemongrass, galangal, and ginger, and sauté until their aroma fills your kitchen. This should take about 2-3 minutes.
Next, add the shrimp paste and red chilies. Stir them in well, allowing the paste to dissolve and meld with the other ingredients. Increase the heat to high and introduce the chopped pork to the pan. Cook it until nicely browned, stirring occasionally to ensure even cooking.
If you're feeling adventurous, now's the time to add the fresh pig's blood. Stir it in and cook until it thickens, which adds richness to the dish.
Reduce the heat to medium and fold in the grated coconut and kaffir lime leaves. These ingredients will soak up the flavors and contribute to the dish's unique texture.
Finally, add the green beans, cooking them just until they are tender but still crisp. Season the dish with salt and a squeeze of lime juice to taste. Serve warm, ideally with a side of steamed rice to soak up all the flavors.
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