Ingredients

• 1 kg of pork skin
• 0.125 young jackfruit (boiled and coarsely chopped). Soak while squeezing, then squeeze the water until it runs out.

Condiments

Sambal Embe

• Shallot, fried until crispy
• Garlic, fried until crispy
• Chop chilli, fried
• 1 lime, slice in half

Base Gede

• Galingale
• Aromatic ginger
• Ginger
• Tumeric
• Garlic
• candlenut
• black pepper
• Chopped roasted coconut
• Coconut milk from roasted coconut

Saute all the ingredients that already chopped except coconut milk. Cook until fragrant, then add coconut milk. Stir well then set aside.

Base Penyangluh

• Galingale, chopped finely
• Aromatic Ginger, chopped finely
• Garlic, chopped finely
• Candlenut, chopped finely

Fry all the ingredients with coconut oil until half crispy.

Steps

• Boil the pork skin until tender, then cut lengthwise.
• Separate the beef skin with the fat that attached to it.
• Slice the skin finely, use a very sharp knife for this part.
• Chop the skin until fine.
• Grill beef in a pan with garlic and big chilli. When it’s already cooked, chop them together until they mixed well.
• Mix the beef skin with the chopped pork and jackfruit that already prepared. Then add # tbsp of Base Gede that already prepared. Add Base Penyangluh, then add salt and sugar as you please. Add sambal embe and lime, then mix well.