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Pork with Chillies, Ginger and Turmeric
Babi Garoh Rica

This is a traditional slow cooking stew.

Serves 4 - 6


  • 1 kg pork stew meat

  • 2-3 tbsp lime juice

  • 1 tsp salt

  • 6 red chillies

  • 75g shallots

  • 2 garlic cloves

  • 50g ginger

  • 15g turmeric (equivalent to 1 tsp of tumeric powder)

  • 10 cm galangal

  • 2 lime leaves

  • 2 stalks lemon grass, crushed

  • 2 tbsp vegetable oil

  • 1 litre hot water

  • salt to taste

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  1. Put all the paste ingredients into a food processor or blender and process until the mixture becomes a paste. Alternatively, grind the ingredients using a pestle and mortar.

  2. Heat a large deep frying pan. Add the oil.

  3. Add the paste and cook until fragrant.

  4. While the paste is cooking, season the pork with lime juice and salt.

  5. Add the pork to the frying pan and mix well. Add the lime leaves and lemon grass.

  6. Add 50ml of water and reduce the heat to low. Continue to simmer, add the remaining water, 50ml at a time until the pork is tender.

  7. Add salt to taste and serve.

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