Babi Bali - balinese pork

Ingredients

• 500 gpork
• 1onion
• 4 clovesgarlic
• 1red lombok chilli
• 1 tspground coriander
• 3 cmkunyit (turmeric; called galangal in the source recipe)
• 1 tspsalt
• 250 mlthick coconut milk
• 1 tbspoil

Instructions

1. 1

   Prepare the paste

   Pound or grind the kunyit and coriander together finely to make a paste.

2. 2

   Slice the ingredients

   Cut the pork and red lombok into pieces. Finely slice the onion and garlic.

3. 3

   Fry the aromatics

   Heat the oil in a wok. Add the onion, garlic, lombok, coriander and kunyit, and fry for 2 minutes.

4. 4

   Cook the pork

   Add the pork and fry for 5 minutes.

5. 5

   Simmer in coconut

   Stir in the coconut milk and salt, then simmer gently until the pork is cooked through.

What is Babi Bali?

Babi Bali means Balinese pork: a coconut-based pork dish flavoured with chilli, garlic and spices. Bali is part of Indonesia, where coconut milk and aromatic spice pastes are common in savoury cooking.

This version keeps the ingredient list short and builds flavour by frying the aromatics before adding the pork and coconut milk. The slow simmer brings the sauce and meat together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the coconut milk, while the pork supplies most of the protein and the coconut milk and oil contribute much of the fat. Serve with a measured portion of rice and add vegetables to make the plate more balanced.

The spice paste

Kunyit and coriander: grind them finely before cooking so they distribute evenly through the sauce. The source calls kunyit galangal, but kunyit usually means turmeric; check the label or your intended ingredient before preparing the dish.

Lombok: this refers to chilli, and the recipe calls for one red chilli. Remove the seeds for a milder result, or leave them in for more heat.

Build flavour in the wok

Aromatics first: fry the onion, garlic, chilli and ground spices in oil for 2 minutes, stirring so they cook without catching. This brief step helps release their aroma before the meat goes in.

Pork next: fry it for 5 minutes as directed, turning the pieces so they are coated in the spice mixture. Avoid letting the spices scorch on the base of the wok.

Simmer gently

Low heat: once the coconut milk is added, keep the mixture at a gentle simmer rather than a hard boil. Stir occasionally to help prevent the sauce from sticking.

Doneness: the recipe does not specify a precise simmering time, so check that the pork is cooked through before serving. The total time given for the recipe is 60 minutes.

Choose the right coconut milk

Thick coconut milk: the recipe uses 250 ml, which gives the sauce its richness and body. Stir the tin or carton well before measuring if the coconut cream has separated.

Sauce consistency: simmer gently until the pork is done; avoid reducing the liquid aggressively, which can make the sauce oily or cause it to catch.

What to serve with it

Rice: serve the pork with steamed rice to soak up the coconut sauce. Plain rice also lets the chilli and spice flavours stand out.

Fresh sides: add a simple vegetable side, such as lightly cooked greens or sliced cucumber, for a contrasting texture alongside the rich sauce.

Recipe notes & tips

• Cut the pork into similarly sized pieces so it cooks evenly.
• Grind the kunyit and coriander finely for a smooth, well-distributed flavour.
• Stir the aromatics while frying so they do not catch on the wok.
• Keep the coconut milk at a gentle simmer and stir from time to time.
• Taste the sauce before serving and adjust the salt if needed.

Variations

• Milder chilli: remove the seeds before slicing to reduce the heat.
• Extra vegetables: add quick-cooking vegetables during the simmer so they soften in the sauce.
• More aromatic: add a little sliced fresh ginger with the onion and garlic.
• Lean pork: use lean pork pieces and trim any visible excess fat before cooking.
• Turmeric clarification: use fresh turmeric if following the word kunyit, or galangal if following the source's parenthetical note.

Common mistakes to avoid

• Scorched spices: stir constantly during the 2-minute fry and lower the heat if they begin to darken too quickly.
• Uneven pork pieces: cut them to a similar size so they finish cooking together.
• Boiling the coconut milk hard: keep it at a gentle simmer to reduce the risk of splitting or catching.
• Guessing the root: kunyit means turmeric, while the source labels it galangal; check which flavour you want before adding it.
• Undercooked pork: check the thickest pieces before serving and continue simmering if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions