Entree: Indonesia – Batak – Natinombur (Boiled and roasted Batak-style pork served with a bright, spicy andaliman chili sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
1 hr 15 min
Total
1 hr 45 min
Ingredients
- 2 lb (900 g) pork shoulder, trimmed
- 6 cups (1.4 L) water for simmering
- 1 tsp (6 g) salt for simmering
- 6 shallots, peeled (about 150 g)
- 4 cloves garlic
- 6 red bird’s eye chilies (or 3 red Thai chilies), stemmed
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (8 g) ground andaliman (Sichuan peppercorns can substitute if unavailable)
- 2 candlenuts (or 2 macadamia nuts), toasted and roughly chopped, approx. 12 g
- 2 kaffir lime leaves, finely shredded (optional)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/2 tsp (3 g) fine sea salt, or to taste
- 2 tbsp (30 ml) fresh water to adjust sambal consistency
- Fresh cilantro or celery leaves for garnish (optional)
Instructions
1. Place pork shoulder in a pot with 6 cups water and 1 tsp salt. Bring to a simmer, skimming any foam, then reduce heat and simmer gently until very tender, about 1 to 1¼ hours. Remove pork and let cool slightly.
2. While pork simmers, char or roast shallots and chilies over a dry skillet or under a broiler until skins blacken and softened, about 6–8 minutes; peel and set aside to cool slightly.
3. In a mortar and pestle (or food processor used briefly), pound or pulse roasted shallots, garlic, roasted chilies, toasted candlenuts, and ground andaliman into a coarse paste. Stir in shredded kaffir lime leaves if using, palm sugar, lime juice, 2 tbsp water, and 1/2 tsp salt; adjust sweetness, acidity, and salt to taste to make a bright, spoonable sambal.
4. Slice the cooked pork shoulder into 1/2-inch (1–1.5 cm) slices or roughly shred. Heat 1 tbsp vegetable oil in a hot skillet and sear pork slices briefly until edges brown and slightly crisp, about 1–2 minutes per side.
5. Arrange seared pork on a serving platter and spoon the andaliman sambal generously over the top. Garnish with cilantro or celery leaves if desired and serve immediately with steamed rice or traditional Batak sides.
