Spiced Minced Pork Batak Style

Piong Duku Babi

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By Sri Owen

Published 1994

  • About

This is a minced pork dish traditionally cooked in green bamboo segments. This method of cooking pig in green bamboo is found in other parts of Indonesia, among the Dayak of West Kalimantan and the Minahasa in North Sulawesi. They, too, use the blood of the pig, obtained when the animal’s throat is cut, as one of the ingredients. The Dayak in fact chop an entire small pig into little pieces, innards and all, and cook the lot, with the blood, in a number of bamboo segments around a bonfire.