Perut Babi Masak Cili & Nenas
This dish is one of the more elaborate cooking for the Dayak, normally can be found during Gawai festival. The ingredient is simple and easily available, but the cooking time can take about 3 hours including of pre-boiling the chewy parts. It's very tasty, that is, if you can stomach it. Not everyone have the penchant for eating the internal organs of the animal/poultry. But once you get to taste this, you'll never look at eating organs other than the meat, ever the same anymore.
1/2 whole garlic
1 cm ginger
2 cm cube shrimp paste (belacan) - optional
1 table spoon tamarind paste
3 table spoon Maggi Chili sauce
2 table spoon Maggi Tomato sauce
Dried chillies, de-seeded and soaked - 10 for paste, 3 for garnish
500gm Sarawak pineapple, almost ripe
500gm pig maw/stomach (clean with lime, then boil until soft enough to chew)
Salt & Sugar to taste
1/4 cup cooking oil
1. Garlic and shallot to be pound separately.
2. Chillies to be pounded/blended until smooth paste.
3. Heat up cooking oil. Saute garlic and shallot until fragrant.
4. Stir in chili paste. Reduce fire, then add in chili and tomato sauce and shrimp paste.
5. When the sauces start to boil up, increase fire and add in the pig maw/stomach. Stir evenly. Add a cup of water if necessary. Cover for 15minutes.
6. When the water dried up, add in the pineapple. Stir evenly, then cover. Reduce fire to medium, and stir once in a while within 15 minutes. It's cooked when the pineapple is soften and the juice came out. Add in the chili garnish.
7. Season with salt and sugar. Suit to required dryness.
Best serve with hot white rice.
Note : Pig intestine can be used for this dish.