Balinese Minced Meat with Coconut and Aromatic Herbs

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Lawar is a celebrated Balinese minced-meat dish that combines finely chopped protein with toasted coconut, fresh herbs, and a warm spice paste. It is traditionally served at ceremonies and family feasts alongside steamed rice, and it offers a vibrant balance of savory, spicy, and citrusy flavors.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 34 gFat
• 18 gSaturated Fat
• 12 gCarbs
• 5 gFiber
• 5 gSugar
• 28 gProtein
• 520 mgSodium
• 760 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the meat and coconut

• 500 g minced pork (or chicken), 20% fat
• 200 g freshly grated coconut (or unsweetened desiccated)
• 2 tbsp coconut oil
• 1 tsp salt

For the spice paste (base genep)

• 6 shallots, peeled
• 4 garlic cloves
• 2 cm fresh galangal, sliced
• 1 cm fresh ginger, sliced
• 3 red bird's eye chilies, stemmed
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp palm sugar
• 1 tsp tamarind paste

For the herbs and aromatics

• 2 lemongrass stalks, white part only, finely minced
• 4 kaffir lime leaves, deveined and shredded
• 3 Indonesian bay leaves (daun salam)
• 100 g long beans, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp chopped Thai basil leaves
• 2 tbsp chopped cilantro leaves

Directions

1. Toast the grated coconut in a dry wok over medium heat for 6-8 minutes, stirring often, until deep golden and fragrant; set aside.
2. Blitz the shallots, garlic, galangal, ginger, chilies, coriander, turmeric, palm sugar, and tamarind into a smooth paste, adding a splash of water if needed.
3. Heat the coconut oil in a wok over medium heat, add the lemongrass, kaffir lime leaves, and bay leaves, and bloom for 30 seconds until aromatic.
4. Add the spice paste and cook for 5-6 minutes, stirring, until the paste darkens, smells toasted, and oil begins to separate at the edges.
5. Add the minced pork, breaking it up finely with a wooden spoon, and stir-fry for 8-10 minutes until just cooked through and slightly browned; season with salt.
6. Stir in the chopped long beans and cook for 2 minutes until just tender but still bright green.
7. Remove from heat and fold in the toasted coconut, lime juice, basil, and cilantro; toss gently to combine.
8. Taste and adjust salt or lime, then transfer to a banana leaf-lined plate and serve warm or at room temperature with steamed jasmine rice.

Cook’s Notes

• Toast the coconut slowly over medium-low heat; high heat scorches it and turns the lawar bitter.
• For a more traditional flavor, use pork shoulder with skin included and mince it coarsely by hand.
• Long beans can be replaced with finely chopped snake beans or green beans.
• Add a splash of kecap manis for a sweeter, darker lawar variation called lawar merah-style.
• Wear gloves when seeding chilies to avoid skin irritation.

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