Step 1

24 hour Brine: Crack coconuts over a large bowl using the back of a cleaver or heavy chefs knife, making sure to save water for brine!! Remove meat removed for side dish and save cracked hard shells to be used for the smoking. Remove meat from shells and save for Coconut Long Bean Recipe and the shells for smoking the pork. Combine 1 cup of coconut water with salt and sugar and bring to a boil for 1 minute to dissolve. Cool to room temperature and add the remaining coconut water.

Step 2

Spice Paste Stuffed Pork: Grind all the spice rub ingredients until a semi-fine paste. Massage paste into inside surfaces very well. Fold it back up and tie it tight.

Step 3

Brining: Transfer pork shoulders into 1 or 2 bags, fill with brine and vacuum seal and brine for about 18-24 hours.

Step 4

Heat oil in wok or other large pan, stir fry sliced shallots until begin to brown, add garlic slices and continue until garlic become golden brown. Add ginger, chilies and pepper. And cook for additional 30 seconds.

Step 5

Add beans, water and salt and cook through, fold in coconut. Taste and adjust seasoning.

Step 6

Grind chilies, shallots, garlic, into a smooth paste. Heat oil over medium heat, add paste and fry over oil begins to separates from puree.

Step 7

Lower heat, add shrimp paste, salt, palm sugar, tomatoes and water and bring up to boil. Continue to simmer over medium heat stirring often until oil separates again, sambal become darker and raw tomato aroma has subsided.

Step 8

Cool to room temperature.