Smoke And Flame

Suggested quantities:

Pulled Pork: As pork shoulder varies immensely in size, we recommend using this rub by sight rather than measurement.

Ensure your pork shoulder is thoroughly coated. You should barely be able to see any meat as it should be comprehensively covered in your spices.

That said, for a 2kg shoulder, you will probably use about 100-125g.

Pork Belly Slices: For a moderate dusting, use around 50-75g for a 450g packet of pre-cut pork belly slices.

Pulled pork is a classic
barbecue dish that involves slow-cooking a pork shoulder until it's
tender enough to be easily shredded. This method ramps up the heat with our signature Indonesian BBQ Roast
flavour and succulent texture, making it a favourite for gatherings.
Follow these step-by-step instructions to prepare authentic pulled pork
using your barbecue.

1. Prepare the Pork Shoulder

• Select the Meat: Choose a bone-in pork shoulder weighing between 2.5 to 3.5 kilograms.
• Apply the Spice Blend: Evenly coat the pork shoulder with your Indonesian BBQ Blend ensuring all surfaces are well covered.

2. Set Up the Barbecue for Indirect Cooking

• Charcoal Grill:
  Arrange the coals on one side of the grill to create a two-zone setup.
  Place a drip pan filled with water on the empty side to maintain
  moisture.
• Gas Grill: Preheat the grill and turn
  off the burners on one side to establish an indirect cooking zone.
  Position a drip pan with water beneath the cooking grate on the unlit
  side.

3. Preheat the Barbecue

• Temperature: Aim for a steady temperature of 110°C (225°F) in the indirect cooking zone. Use a reliable grill thermometer to monitor this.

4. Add Wood for Smoking

• Wood Selection: Choose hardwood chunks like apple, hickory, or oak for a complementary smoky flavour.
• Placement:
  For charcoal grills, add a few wood chunks directly onto the hot coals.
  For gas grills, place the wood chunks in a smoker box or wrap them in
  aluminium foil with holes poked in the top, then position them over the
  active burners.

5. Cook the Pork Shoulder

• Positioning: Place the seasoned pork shoulder on the grill grate above the drip pan, ensuring it's in the indirect heat zone.
• Cooking Time:
  Plan for approximately 1 hour and 15 minutes per pound (450 grams) of
  meat. For a 3-kilogram pork shoulder, this equates to about 8 hours.
• Monitoring:
  Maintain the barbecue temperature at 110°C (225°F) throughout the
  cooking process. Add charcoal and wood chunks as needed to sustain heat
  and smoke.

6. Monitor Internal Temperature

• Target Temperature:
  Insert a meat thermometer into the thickest part of the pork shoulder,
  avoiding bone contact. The goal is an internal temperature of 95°C
  (203°F) for optimal tenderness.

7. Rest the Meat

• Resting Period:
  Once the pork reaches 95°C (203°F), remove it from the barbecue. Wrap
  it in aluminium foil, then in a towel, and place it in an insulated
  cooler to rest for at least 1 hour. This allows the juices to
  redistribute, enhancing flavour and moisture.

8. Shred and Serve

• Shredding:
  After resting, unwrap the pork and place it on a clean surface. Use two
  forks or meat claws to pull the meat into shreds, discarding any excess
  fat or bone.
• Serving: Serve the pulled pork on buns with your favourite barbecue sauce, or as desired.

Urap Sayur is a traditional Indonesian salad that combines blanched vegetables with a spiced grated coconut dressing, offering a delightful mix of textures and flavours.

Ingredients

• 100g green beans, trimmed and cut into 5cm pieces
• 100g spinach leaves, roughly chopped
• 100g bean sprouts
• 1 mild red chilli, deseeded and roughly chopped
• 1 Thai red chilli (optional, for extra heat), roughly chopped
• 2 shallots, peeled and roughly chopped
• 1 clove garlic, peeled
• ½ teaspoon galangal, finely chopped (or ginger if unavailable)
• 1 tablespoon coconut oil
• 75g fresh grated coconut (or frozen, thawed)
• 1 tablespoon palm sugar (or coconut sugar/brown sugar)
• 1 teaspoon tamarind concentrate
• ¼ teaspoon salt
• ½ tablespoon water

Instructions

1. Prepare the Vegetables

• Bring a pot of water to a boil.
• Blanch the green beans for 2 minutes, then transfer them to a bowl of iced water to halt the cooking process.
• Blanch the bean sprouts for 30 seconds, then transfer them to the iced water.
• Blanch the spinach for 1 minute, drain, and run under cold water.
• Drain all the vegetables and set aside.

2. Make the Spice Paste

• In a food processor or blender, combine the red chilli, Thai red chilli (if using), shallots, garlic, and galangal. Blend into a smooth paste.

3. Prepare the Spiced Coconut Dressing

• Heat the coconut oil in a skillet over medium heat.
• Add the spice paste and sauté for about 2 minutes until aromatic.
• Stir in the grated coconut, sliced makrut lime leaves, palm sugar, tamarind concentrate, salt, and water.
• Cook for an additional 2-3 minutes, stirring regularly, until the mixture is well combined and slightly dry.

4. Assemble the Salad

• In a large bowl, combine the blanched vegetables.
• Add the spiced coconut dressing and mix thoroughly to ensure the vegetables are well coated.

5. Serve

• Transfer the Urap Sayur to a serving platter and enjoy it as a side dish or light meal.