Ingredients

• 1 kg of pork skin
• 0.125 young jackfruit (boiled and coarsely chopped). Soak while squeezing, then squeeze the water until it runs out.

Condiments

Sambal Embe

• Shallot, fried until crispy
• Garlic, fried until crispy
• Chop chilli, fried
• 1 lime, slice in half

Base Gede

• Galingale
• Aromatic ginger
• Ginger
• Tumeric
• Garlic
• candlenut
• black pepper
• Chopped roasted coconut
• Coconut milk from roasted coconut

Saute all the ingredients that already chopped except coconut milk. Cook until fragrant, then add coconut milk. Stir well then set aside.

Base Penyangluh

• Galingale, chopped finely
• Aromatic Ginger, chopped finely
• Garlic, chopped finely
• Candlenut, chopped finely

Fry all the ingredients with coconut oil until half crispy.

Steps

• Add hot water to the chopped pork that already prepared before, then stir for a bit. Strain it, then squeeze the water out. You can use the left over squeezed beef for additional mix to the lawar, and use the water for komoh’s broth.
• Add bouillion and a pinch of sambal embe, add 1 tbsp of basa gede and basa penyangluh, then add ½ of squeezed lime water.
• Serve the dish with warm rice and lawar.