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This Balinese pork recipe brings the vibrant flavors of Indonesia to your kitchen with its signature crispy exterior and fragrant marinade. The secret lies in a blend of lemongrass, turmeric, and kecap manis that transforms simple pork into tender, aromatic bites with a golden crust.
I first discovered this technique while studying Balinese cuisine in Bali, where it's traditionally served at family gatherings and festivals.
The marinade does most of the work here, infusing the pork with complex flavors that develop overnight. We'll use a mix of traditional spices and a touch of coconut milk in the final glaze to create that signature caramelized finish.
What makes this dish truly special is how the crispy edges contrast with the tender, juicy interior—every bite offers a perfect balance of textures and flavors.
This recipe delivers restaurant-quality results with minimal effort, perfect for weeknight dinners or special occasions. The pork pieces become beautifully caramelized on the outside while staying succulent inside, all thanks to the marinade's magic. Serve with steamed jasmine rice and a side of sambal for the full Balinese experience.
Whether you're making this for a family meal or hosting guests, this dish will impress with its aromatic appeal and satisfying texture. The technique is straightforward, but the flavor payoff is extraordinary. Let's get started on creating this taste of Bali in your own kitchen.
Ingredients for balinese pork
Pantry staples meet exotic flavors—lemongrass, kecap manis, and crispy pork pieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1.5-inch cubes |
| Kecap Manis 🍶 | ½ cup | Indonesian sweet soy sauce |
| Fresh Lemongrass 🌿 | 1 whole | Bruised and cut into 2-inch pieces |
| Turmeric Powder 🌶️ | 1 tbsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Shallots 🧅 | 4 whole | Minced finely |
| Coconut Milk 🥥 | ½ cup | Full-fat for richness |
| Brown Sugar 🍚 | ¼ cup | Packed lightly |
| Vegetable Oil 🫒 | ½ cup | High smoke point |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Ground Coriander 🌿 | 1 tsp | Toasted for depth |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Sambal Oelek 🌶️ | 1 tbsp | Optional for serving |
The pork shoulder is key—look for well-marbled cuts at Whole Foods or your local butcher. If you can't find kecap manis (the sweet soy sauce), substitute 3 tbsp soy sauce plus 1 tbsp brown sugar. Fresh lemongrass is non-negotiable for authentic flavor—most Asian markets carry it, and it keeps for 2 weeks in the fridge. The shallots should be firm and pale purple, not sprouting. For the coconut milk, full-fat canned is best—it gives that rich, creamy glaze.
No lemongrass? Lime zest plus 1 tsp lime juice adds brightness, but it won't be the same. Running out of brown sugar? White sugar works in a pinch. The sambal is optional but recommended—Trader Joe's has a great chili jam that's perfect. For extra crispiness, double the oil in the final frying step. The marinade can be prepped 2 days ahead, and the pork cubes can marinate up to 24 hours for deeper flavor.
Pork cubes keep 3 days in the fridge before cooking, but marinate them at least 4 hours for best results. The marinade itself lasts 1 week in the fridge—use it for other dishes! For a crowd, double the pork and cook in batches. Leftovers reheat beautifully—350°F for 10 minutes until crispy again. Store cooked pork in an airtight container with a paper towel to absorb moisture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, let it simmer, and walk away. No chopping mountains of veggies or juggling multiple pans; the lemongrass and garlic cloves do all the heavy lifting while you sip your coffee.
- Sweet-Savory Crave: That first bite of caramelized pork shoulder glaze? Chef’s kiss. The kecap manis and turmeric create this perfect balance—sticky, rich, but with a bright kick from the garlic. It’s the kind of dish that disappears faster than I can say “second helping.”
- Weeknight or Weekend: Make it for Tuesday takeout night or a Sunday family feast—this pork shines both ways. Double the batch, and you’ve got Monday lunches covered, or serve it over rice with quick-fried greens for a full spread. Honestly, it’s my go-to for any gathering where I don’t want to slave over the stove.
- Budget-Friendly Feast: Pork shoulder stretches far—I’ve fed six people for under $15 with leftovers that taste just as good reheated. The ingredients are cheap but pack a punch, and the turmeric’s earthy warmth means you don’t need fancy add-ons to make it sing. (Yes, even on a tight budget.)
Step-by-step instructions for Balinese pork with coconut glaze
Here's how to create tender, aromatic pork bites with a crispy exterior and sweet-savory glaze.
Marinate the Pork in Lemongrass and Spices
In a large bowl, combine the 1.5 lb pork shoulder cut into 1.5-inch cubes with the 1 whole fresh lemongrass (bruised and cut into 2-inch pieces), 6 cloves minced garlic, 4 whole minced shallots, 1 tbsp turmeric powder, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp ground coriander. Mix until the pork is evenly coated with the spice paste.
Add 0.5 cup kecap manis and 0.25 cup brown sugar, then toss again until the pork pieces are fully glazed. Let the mixture marinate in the refrigerator for at least 2 hours (or overnight for deeper flavor). This step infuses the pork with fragrant aromatics and ensures a caramelized exterior when cooked.
Pan-Fry Until Golden and Tender
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the marinated pork and cook for 4-5 minutes per side until the edges are deep golden brown and the pork reaches an internal temperature of 160°F. The pork should be tender but still holding its shape.
If the pork releases easily from the pan and the edges are crispy, it's ready. If not, continue cooking for another 2-3 minutes. Remove the pork from the skillet and set aside on a plate, leaving any rendered fat in the pan. This crispy exterior is what makes these bites so satisfying.
Build the Coconut Glaze
In the same skillet (with the rendered pork fat still in it), reduce the heat to medium-low and pour in the 0.5 cup coconut milk. Stir gently to scrape up any browned bits from the bottom of the pan, which adds depth of flavor to the sauce. Let it simmer for 3-4 minutes until slightly thickened.
Add the cooked pork back into the skillet and spoon the coconut milk mixture over the top. Cover the skillet and let it cook on low heat for 5 minutes, allowing the pork to absorb the rich, creamy glaze. The result should be tender pork with a glossy, slightly sticky coating.
Serve with Jasmine Rice and Sambal
Transfer the pork to a serving platter and arrange it over 1.5 cups cooked jasmine rice. Drizzle any remaining coconut glaze from the skillet over the top for extra richness. For an authentic Balinese touch, serve with 1 tbsp sambal oelek on the side for those who enjoy a bit of heat.
Let the pork rest for 5 minutes before serving to allow the juices to redistribute. The contrast of the crispy pork bites, tender meat, and sweet-savory glaze over fragrant rice creates a truly memorable dish. Enjoy immediately while the pork is still warm and the flavors are at their peak!
Pro Tips For Making Balinese Pork
- Brown the Pork First: Don’t skip the sear—cut the pork shoulder into 2-inch chunks and get them golden on all sides before adding anything else. I learned this the hard way; skipping it means the kecap manis just clings instead of caramelizing into a sticky, flavor-packed sauce.
- Bruise the Lemongrass: Smash the lemongrass stalks with the flat side of your knife before adding them to the pot. This releases the oils and aromatics faster—no need to wait for it to simmer for hours to get that bright, citrusy punch.
- Simmer, Don’t Boil: Keep the heat low enough that you barely see bubbles—hardly any movement at all. I used to crank it up, and the kecap manis would turn bitter. This recipe rewards patience; let it work slowly.
- Toast the Turmeric: Dry-toast the turmeric powder in a small pan for 30 seconds until it smells earthy and fragrant. It deepens the flavor and cuts through the sweetness of the kecap manis—trust me, it’s worth the extra minute.
Best sauces and condiments for this balinese pork
Sweet-Savory Glaze
The coconut glaze transforms this dish from ordinary to extraordinary. I use full-fat coconut milk (like Thai Kitchen brand) because it creates a rich, velvety finish that clings beautifully to the pork.
For extra depth, stir in 1 tsp lime juice and ½ tsp fish sauce during the simmering process—this balances the sweetness with umami. 🥥
Spicy Sambal Balance
No Balinese pork is complete without sambal. I recommend Trader Joe’s Sambal Oelek for its perfect heat-to-fruit ratio, but if you want something smoother, try Bali Sambal Matah (available at Asian markets).
Serve it on the side so guests can adjust spice levels—some love it fiery, while others prefer just a hint. 🌶️
Kecap Manis Magic
This Indonesian sweet soy sauce is the secret weapon in the marinade. If you can’t find it, mix 3 tbsp soy sauce with 1 tbsp brown sugar and ½ tsp cinnamon for a close approximation.
The caramelized notes from kecap manis create that signature sweet-savory crust on the pork. Pro tip: Warm it slightly before mixing into the marinade to enhance its flavor. 🍶
Lemongrass Infusion
Fresh lemongrass is non-negotiable—it’s the aromatic heart of this dish. Bruise the stalks by banging them on a cutting board before slicing to release their oils. For an extra boost, add 1 tbsp lemongrass paste (found in Asian markets) to the glaze.
The citrusy brightness cuts through the richness of the coconut milk beautifully. 🌿
Brown Sugar Crust
The brown sugar in the marinade isn’t just for sweetness—it’s what creates that irresistible caramelized crust during frying. For a deeper color, sprinkle ½ tsp turmeric powder over the pork right before serving. This adds a golden hue and earthy warmth that pairs perfectly with the crispy edges. 🍚
Garlic-Shallot Paste
Finely mincing the garlic and shallots ensures they blend seamlessly into the marinade without chunks. For extra flavor, toast the minced garlic in 1 tbsp oil for 1 minute before adding it to the marinade. This step deepens their aroma and makes the pork taste even more complex. 🧄
Nutrition facts
Frequently asked questions
Can I substitute pork shoulder with another cut?
Yes, but choose wisely! Pork tenderloin works beautifully for a leaner option, while pork belly creates ultra-crispy edges. For best results, cut all pork into 1.5-inch cubes regardless of the cut. Bone-in pieces stay juicier but may need 1-2 extra minutes per side to crisp properly.
How do I make this dish vegetarian?
Swap the pork for extra-firm tofu or mushroom medley (shiitake + king oyster). Press tofu for 30 minutes, then cube and marinate in the same spice blend. For mushrooms, use 1.5 lb sliced king oyster and par-cook for 5 minutes before marinating. The texture won't be identical but the flavors shine!
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat with 1 tbsp oil for 3-4 minutes to restore crispiness. Avoid microwaving—it makes the pork soggy. For extra crunch, broil for 2 minutes at the end. Store cooked pork in an airtight container with a paper towel to absorb moisture.
Why does my pork turn out dry?
Overcooking is the #1 culprit! Use a meat thermometer and stop at 160°F internal temp. The marinade should be at room temperature before cooking, and never overcrowd the pan—this steams the pork instead of searing. For extra moisture, add 1 tbsp coconut milk to the glaze during reheating.
Can I make this in an air fryer?
Preheat to 375°F and cook marinated pork in batches for 8-10 minutes, shaking halfway. For crispiness, spray with 1 tsp oil before air frying. The glaze still needs stovetop simmering—just toss the air-fried pork in the coconut sauce for 2 minutes to warm through.