|Photo by James Joshua of Ruas Kitchen, Miri.|
Belly pork is a very popular cut of pork among the indigenous people of Sarawak.
One of the easiest ways of cooking it is adding wild torch ginger shoots, lemon grass and daun bungkang, a flavourful wild leaves found in the jungle of Sarawak.
Wild torch ginger shoots are readily available in the market or tamu.
A large pot of the meat can be slowly braised with all these ingredients and indeed a large number of people can enjoy this dish together in the longhouse.
The flavours of the dish will be increased when it is heated up the next day.
It would be even better if a hunter has come home with wild boar meat and it is cooked this way.