Tum babi
Tum babi is a Balinese dish that features seasoned minced pork wrapped in banana leaves and steamed until fully cooked and aromatic. The preparation involves finely chopping or grinding pork and mixing it with a spice blend called bumbu, which typically includes shallots, garlic, turmeric, galangal, coriander, and chilies.
Fresh grated coconut and sometimes a small amount of pork fat are incorporated into the mixture to enhance richness and moisture. Once the pork is thoroughly seasoned, it is portioned onto pieces of banana leaf that are folded and secured into compact parcels.
The wrapped tum are arranged in a steamer and cooked gently so the pork becomes tender while absorbing the aroma of the banana leaf. When unwrapped, each parcel reveals a moist filling that is both savory and lightly spicy. Tum babi is usually served with rice and vegetable side dishes such as lawar, and it may be accompanied by sambal for additional heat. Read more
Because the dish relies on fresh herbs and local produce, recipes can vary slightly depending on family preference and regional practices within Bali. Tum babi reflects Balinese cooking techniques that favor steaming in banana leaves rather than grilling or frying, creating a clean flavor that allows the spices to come forward without being overpowered by smoke.
Some cooks prepare similar parcels using chicken, duck, or fish instead of pork, but tum babi remains among the most popular versions. The dish is often made in larger batches for special meals, as the banana leaf parcels can be prepared ahead of time and steamed when needed.
In local markets, ready-made tum are sometimes sold for convenience, especially during holidays when many households are preparing ceremonial meals.
