With over 30 provinces scattered over thousands of islands, Indonesia’s cuisine is as diverse as its people. In the province of North Sumatera, locals have been cooking their own delicacies for decades.
The Batak people, as they are known, are part of a very family-oriented and communal culture. The family or “clan” is everything, and their traditional local cuisine is always served in large portions at events, from family gatherings, to weddings, and even funerals.
One particular dish is arsik, which is actually a traditional Batak cooking style known for its use of the andaliman pepper indigenous to North Sumatera.
What is babi arsik?
While the original recipe calls for carp, pork is also a popular protein. For this reason, babi arsik one of Sumatera’s most well-known dish.
This slow-cooked pork menu native to the Batak Toba people is fragrant and flavourful, featuring local spices such as chillies, turmeric, candlenut, tamarind, ginger, coriander seeds, torch ginger flowers, galangal, lemongrass, and of course, the andaliman pepper.
Although most babi arsik dishes contain the meat and some fatty parts of the pork, some people may choose to use pork feet instead.
The relevance of arsik to Batak culture
The Batak people follow many traditions which call for various ceremonies. During this time, whether it’s a celebration or mourning, food is a crucial part.
Arsik represents unity and harmony within the family, while the carp fish originally used in the traditional Batak recipe is considered a symbol of peace and prosperity.
How babi arsik is made
Pork is firstly cut into squares and set aside. Next, all the spices are ground together until nice and blended. Traditional cooking methods would use a mortar and pestle to achieve a paste, but a blender or food processor will also do the job.
The spice blend is then pan fried, added with some bay leaves. Then, water is added into the pan and brought to a boil. Once bubbling, the pork is added, along with some salt to taste and a squeeze of lime to balance out the fattiness.
At this point, the heat is lowered and the pork is slow-cooked for 20 minutes to an hour with the lid on. You’ll know the babi arsik is done when the water has reduced and the pork is cooked through. The result is a spicy and tangy pork dish fit for a feast!
Where to find babi arsik
Beyond Batak family gatherings, babi arsik is available in traditional Batak restaurants known as lapo, which you can find almost anywhere in Indonesia.
In Bali, babi arsik is available at Merah Putih restaurant exclusively on the dinner menu. Visit this fine dining restaurant in Petitenget during dinner service from 17:30 onwards and get a taste of Sumatera in the island of the gods.
Book a table with special gift vouchers today.
FAQ
Babi arsik one of North Sumatera’s most well-known dish. This slow-cooked pork menu is native to the Batak Toba people and is a different version of the original dish that features carp instead of pork.
In Batak language, arsik refers to a dish that has been cooked in spices and water until reduced.
Traditional arsik recipe calls for carp, but many also choose to use pork meat and even pork feet. This dish features local spices such as chillies, turmeric, candlenut, tamarind, ginger, coriander seeds, torch ginger flowers, galangal, lemongrass, and of course, the andaliman pepper native to North Sumatera.
