 Pork Tinorangsak, eggplant and steamed rice | |
| Alternative names | Tinoransak |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | North Sulawesi |
| Serving temperature | Hot |
| Main ingredients | Pork, other meat, chicken, or seafood in hot and spicy spice mixture |
Tinorangsak ortinoransak is an Indonesian hot and spicy meat dish that uses specificbumbu (spice mixture) found inManado cuisine ofNorth Sulawesi,Indonesia.[1] The most common meat used in tinorangsak ispork. However, other kind of meat such as beef, chicken or seafood might be used as well. Spices mixture includeschili pepper,shallot oronion,ginger, lime leaves,lemongrass, lime juice, cooking oil, and salt.[1]
Tinorangsak is a prerequisite dish commonly served inMinahasan traditional ceremonies.[2] Traditionally, tinorangsak is cooked in abamboo tube; diced pork and rich spices are inserted into the tube and burned on an open fire. Usually, tinorangsak is served with nasi jaha, a glutinous rice dish cooked in bamboo tube in a similar fashion tolemang.[3]
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