page divider
Loading images
Street Food Chef

Balinese Spiced Pork Loin

Balinese flavours and spices would also work well with barbequed pork shoulder


3hr 30






3kg pork loin, trimmed

30g spinach, thinly sliced

50g kale, thinly sliced

100g leek, thinly sliced

Balinese Spice Paste

25g Essential Cuisine Asian Aromatic Base

10g Essential Cuisine Zesty Chermoula Seasoning

5g black peppercorns

1 lemongrass stick, chopped

6 shallots, sliced

2 lime leaf, shredded

2 red chillies, sliced

10 macadamia nuts, chopped

Spiced Basting Sauce

10g Balinese spice paste

5g ground turmeric

5g Essential Cuisine Chicken Stock Mix

100ml water

40ml vegetable oil



  1. In a mortar, grind the peppercorns, shallots, lime leaf, lemongrass, nuts and chillies. Mix into the Essential Cuisine Asian Aromatic Base. Take 10g and make into the basting sauce.

  2. Carefully cut and roll the pork loin into a “slab”. Rub 2/3 of the spice paste on the pork loin and marinade for 2-3 hours. Mix the remaining spice mix with the spinach, kale and leeks.
  3. Spread over the pork loin, roll up and tie tightly with butchers string.

  4. Seal the pork in a hot pan, rolling slowly to colour all the way around. Continue to cook slowly, basting constantly, for about 20 minutes or until the pork is cooked. Remove from the heat and rest for 5 minutes before carving.

  5. Serve with a bean sprout salad and saffron rice.