{"id":1111,"date":"2018-06-28T07:19:47","date_gmt":"2018-06-28T07:19:47","guid":{"rendered":"http:\/\/torajamelo.com\/?p=353"},"modified":"2018-06-28T07:19:47","modified_gmt":"2018-06-28T07:19:47","slug":"recipees-from-toraja-pork-in-bamboo","status":"publish","type":"post","link":"https:\/\/torajamelo.digitechvault.com\/id\/recipees-from-toraja-pork-in-bamboo\/","title":{"rendered":"Recipees from Toraja – pork in bamboo"},"content":{"rendered":"

PORK IN BAMBOO<\/span><\/p>\n

(pa’ piong bayi)<\/span><\/p>\n

Mama Danny\u2019s version<\/span><\/p>\n

 <\/p>\n

INGREDIENTS:<\/span><\/p>\n

5 kg of pork with some fat<\/span><\/p>\n

10 bunches of miyana or bulu nangko leaves<\/span><\/p>\n

optional: 1 glass of pig blood (ummm!)<\/span><\/p>\n

 <\/p>\n

HERBS\/SEASONING\/SPICES:<\/span><\/p>\n

0.25 litre of red onions – sliced<\/span><\/p>\n

1 bunch of shallots \u2013 sliced<\/span><\/p>\n

0.25 litre of small red & green chillies \u2013 whole<\/span><\/p>\n

2 small ginger \u2013 sliced<\/span><\/p>\n

salt<\/span><\/p>\n

 <\/p>\n

METHODS OF COOKING:<\/span><\/p>\n

 <\/p>\n

-cut meat into cube size<\/span><\/p>\n

-mix in young miyana (like spinach) leaves & stalks<\/span><\/p>\n

-mix in all spices<\/span><\/p>\n

 <\/p>\n

find 3 to 4 newly cut bamboo tubes\/joints<\/span><\/p>\n

put the mixture into each bamboo tube<\/span><\/p>\n

close the top with lime or banana leaf<\/span><\/p>\n

put the tubes on open fire pit until boiling<\/span><\/p>\n

(the water of the bamboo will mix with the fat of the meat & spices<\/span><\/p>\n

bringing out the flavor!)<\/span><\/p>\n

leave until there is no more water coming out<\/span><\/p>\n

 <\/p>\n

cut open the bamboo<\/span><\/p>\n

eat with Torajanese red rice<\/span><\/p>\n

 <\/p>\n

YUMMY!<\/span><\/p>","protected":false},"excerpt":{"rendered":"

PORK IN BAMBOO (pa’ piong bayi) Mama Danny\u2019s 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 \u2013 sliced 0.25 litre of small red & green […]<\/p>","protected":false},"author":1,"featured_media":329,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[36,34],"tags":[],"class_list":["post-1111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","category-stories"],"blog_post_layout_featured_media_urls":{"thumbnail":"","full":""},"categories_names":{"36":{"name":"Community Collaboration","link":"https:\/\/torajamelo.digitechvault.com\/id\/category\/community\/"},"34":{"name":"Stories","link":"https:\/\/torajamelo.digitechvault.com\/id\/category\/stories\/"}},"tags_names":[],"comments_number":"0","_links":{"self":[{"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/posts\/1111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/comments?post=1111"}],"version-history":[{"count":0,"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/posts\/1111\/revisions"}],"wp:attachment":[{"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/media?parent=1111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/categories?post=1111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/torajamelo.digitechvault.com\/id\/wp-json\/wp\/v2\/tags?post=1111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}