Entree: Malaysia – Sabah – Sinalau Bakas (Kadazan-Dusun smoked wild boar or pork cured with local spices and smoked over hardwood)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 hrs

Additional 20 hrs

Total 26 hrs 15 min

Ingredients

- 3 lb (1.4 kg) wild boar or pork shoulder, trimmed and cut into large strips or left in a single roast
- 2 tbsp (30 g) coarse sea salt
- 2 tbsp (30 g) palm sugar or dark brown sugar, packed
- 2 tbsp (30 ml) rice vinegar
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 4 cloves garlic, minced (about 12 g)
- 2 medium shallots, finely chopped (about 50 g)
- 2 tbsp (16 g) fresh turmeric, grated (or 2 tsp / 6 g ground turmeric)
- 2 tsp (4 g) ground black pepper
- 2 bay leaves, bruised (optional)
- 2 cups (approx. 160 g) hardwood chips or sawdust suitable for smoking (fruitwood or mixed hardwood); for traditional effect include bamboo splinters if available
- Banana leaves or clean pandan leaves for wrapping (optional, to protect meat during smoking)

Instructions

1. In a bowl combine the sea salt, palm sugar, rice vinegar, oil, minced garlic, chopped shallots, grated turmeric and ground pepper into a paste or thick marinade.
2. Rub the marinade thoroughly over all surfaces of the pork or wild boar. Place the meat in a nonreactive container, cover, and refrigerate to cure for 12–24 hours to develop flavor.
3. Remove the meat from the refrigerator about 1 hour before smoking to come toward room temperature. Prepare your smoker or charcoal grill for low, indirect heat (225–250°F / 110–120°C). If using a home setup, line one side of the grill with a foil packet of soaked hardwood chips and leave a space to hang or place the meat away from direct flame.
4. If using banana or pandan leaves, loosely wrap the meat to protect it from direct ash, or thread strips on a rack/hang from hooked bamboo poles as traditionally done. Place bruised bay leaves around the meat if using.
5. Smoke the meat low and slow for 3–6 hours depending on thickness, replenishing wood chips as needed, until an internal temperature of 160–165°F (71–74°C) is reached and the exterior is deeply flavored and firm. Traditional methods may smoke longer for a more intense flavor.
6. Remove from the smoker and rest 15–20 minutes before slicing. Slice thinly and serve warm or at room temperature with steamed rice, pickled vegetables or local sambal as preferred.