PORK IN BAMBOO

(pa’ piong bayi)

Mama Danny’s version

INGREDIENTS:

5 kg of pork with some fat

10 bunches of miyana or bulu nangko leaves

optional: 1 glass of pig blood (ummm!)

HERBS/SEASONING/SPICES:

0.25 litre of red onions – sliced

1 bunch of shallots – sliced

0.25 litre of small red & green chillies – whole

2 small ginger – sliced

salt

METHODS OF COOKING:

-cut meat into cube size

-mix in young miyana (like spinach) leaves & stalks

-mix in all spices

find 3 to 4 newly cut bamboo tubes/joints

put the mixture into each bamboo tube

close the top with lime or banana leaf

put the tubes on open fire pit until boiling

(the water of the bamboo will mix with the fat of the meat & spices

bringing out the flavor!)

leave until there is no more water coming out

cut open the bamboo

eat with Torajanese red rice

YUMMY!