Sarawakian Local Delights : Salted Wild Boar Lemon Grass and Ginger

Once wild boar is taken back to the longhouse by the hunter, the meat will be distributed or sold to friends and relatives. If there is more than enough meat for the family, the excess meat can be salted and be used later.

Salted wild boar meat is very valued and can even be sold at double the price of fresh meat.

The best way to cook salted wildboar meat or kasam babi hutan, is to cook the meat with lemon grass and wild torch ginger stems in bamboo. This is a traditional method of cooking for the Ibans in Sarawak.

The salted meat will be very tender and easily digested. The aroma of the meat and the soup is awesome.

Today it is not that easy to get saslted wild boar meat cooked in bamboo.