Sambal Babi - spicy pork cooked in coconut milk

Ingredients

• 750 gpork belly
• 350 mlcoconut milk
• 1 stalklemongrass
• 5 cmgalangal
• 6 cmginger
• 3shallots
• 5 clovesgarlic
• 9red bird’s eye chillies
• 1 tspshrimp paste
• 1 tspground coriander
• 1 tspground cumin
• 2 tsppalm sugar
• 1 tspsalt

Instructions

1. 1

   Prepare the ingredients

   Cut the pork belly into small cubes. Thinly slice the shallots and garlic. Pound or grind the galangal, ginger and chillies into a fine paste.

2. 2

   Simmer the pork

   Heat the coconut milk in a wok and add all the ingredients. Simmer gently, stirring continuously, until all the liquid has evaporated.

3. 3

   Cool before serving

   Leave the dish to cool before serving.

What is sambal babi?

Sambal babi is an Indonesian pork dish, with “babi” meaning pork and sambal referring to a chilli-based seasoning or paste. This version cooks pork belly with coconut milk, aromatics and spices until the liquid has evaporated.

The slow, steady simmer lets the flavours mingle while the pork belly’s fat enriches the coconut milk. The result is a strongly flavoured dish that pairs well with plain rice.

Nutrition and macros by portion

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

Pork belly supplies most of the protein and fat, while coconut milk adds further richness; the palm sugar contributes a small amount of carbohydrate. Serve a modest portion with rice and vegetables to balance the plate with a starchy side and something fresh.

Build the aromatic paste

Chilli, ginger and galangal: pound or grind these together until fine so they distribute evenly through the coconut milk. Galangal has a distinct peppery, citrus-like character, while ginger adds warmth.

Shallots and garlic: slice these thinly as directed, rather than adding them to the paste. They soften as the dish simmers.

Choose the pork belly

Pork belly: cut it into small, similar-sized cubes so the pieces cook at a similar pace. Its fat contributes richness as the coconut milk reduces.

Coconut milk: use it as the cooking liquid, adding it to the wok with the other ingredients. Keep the heat gentle to avoid a rapid boil.

Keep the simmer gentle

Steady heat: let the mixture simmer slowly rather than boiling vigorously. Stir continuously as it reduces so the ingredients stay moving around the wok.

Watch the liquid: the recipe is ready when the coconut milk has evaporated. Stay close towards the end, when the mixture is thicker and needs regular stirring.

Check the finish

The method gives evaporation as the main finishing cue; it does not specify a cooking temperature or exact simmering time. Check the pork is cooked through before serving, and continue gently if it needs longer.

Once the liquid has gone, remove the wok from the heat and allow the dish to cool before serving, as directed.

Serve with something simple

Plain rice is a useful partner for the rich coconut and chilli flavours, and gives you something mild to eat alongside the pork. Serve it separately so diners can choose how much to add.

A simple vegetable side can add freshness and contrast. Keep the accompaniments lightly seasoned so they do not compete with the spices.

Recipe notes & tips

• Cut the pork into evenly sized small cubes for more consistent cooking.
• Use a sturdy wok or pan that gives you room to stir continuously.
• Keep the heat low enough for a gentle simmer rather than a hard boil.
• Stir especially often as the coconut milk reduces and the mixture thickens.
• Let the dish cool before serving, as the method specifies.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder dish.
• Add lime: serve with lime wedges for a bright, tangy contrast.
• Use less fatty pork: swap in a leaner cut, allowing for a less rich result.
• Serve with vegetables: add a simply cooked vegetable side for freshness.
• Make it aromatic: bruise the lemongrass before adding it to release its fragrance.

Common mistakes to avoid

• Boiling too hard: the coconut milk can reduce too quickly; keep the heat gentle.
• Leaving it unstirred: the thickening mixture may catch on the pan; stir continuously.
• Uneven pork cubes: pieces may cook at different rates; cut them to a similar size.
• Stopping while liquid remains: continue simmering until the liquid has evaporated.
• Serving immediately: allow the dish to cool first, as directed.

How to store

Cool leftovers promptly, then refrigerate in a covered container and use within 3 days. Reheat gently in a pan until steaming hot throughout; add a small splash of water if the mixture has become too thick.

Frequently asked questions