Smoked Wild Boar (sinalau Bakas)
Smoked Wild Boar, also known as Sinalau Bakas, is a traditional dish from Sabahan Cuisine. This flavorful and aromatic dish is a must-try for anyone looking to experience the unique flavors of Borneo.
Ingredients
- 2 kg wild boar meat, thinly sliced
- 1 cup salt
- 1/2 cup sugar
- 4 liters water
Instructions
- In a large bowl, mix the salt, sugar, and water to create a brine solution.
- Submerge the wild boar slices in the brine and refrigerate for 24 hours.
- Remove the wild boar from the brine and pat dry with paper towels.
- Prepare the smoker according to the manufacturer's instructions and smoke the wild boar at 225°F for 4 hours.
- Once smoked, let the wild boar rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Smoking
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Smoker Large bowl Knife
Tools
Paper towels Refrigerator
Serving suggestions
Serve the smoked wild boar with steamed rice and a side of pickled vegetables for a complete Sabahan meal.
Tips & tricks
For a more intense flavor, you can add aromatic wood chips to the smoker, such as hickory or applewood.
Cost
$30