Smoked pork ribs with spicy chili paste
Cakalang fufu is a smoky, tender Buginese specialty featuring smoked pork ribs served with a fiery sambal, representing the region's rich culinary heritage.
Serves 4
Rub pork ribs with salt and turmeric powder. Let sit for 2-4 hours or overnight to cure and develop flavor.
Curing adds flavor and helps preserve the meat
Prepare a smoker or grill with wood smoke (if available). Smoke ribs at 225-250°F for 3-4 hours until very tender and meat pulls from bone.
Slow smoking develops deep, complex flavors
Pound fresh red chilies with garlic and salt into a spicy paste. Adjust heat level to preference.
This sambal is essential for the dish
Slice smoked ribs and serve with sambal chili paste on the side. Pair with rice or cassava chips.
Smoking requires patience but results are worth it
Can substitute with oven-roasting if smoking not available
Make sambal fresh just before serving
Use chicken or beef instead of pork
Add honey to the cure for sweet-savory balance
Make several batches of sambal with varying heat levels
Smoked ribs keep refrigerated for 3-4 days. Reheat gently before serving.
Cakalang is a signature Buginese specialty from North Sulawesi, reflecting the region's tradition of preserving meat through smoking.
An oven with smoking chips or grill with smoking method works as substitute.
Very spicy! Adjust chili quantity to your heat tolerance.
Per serving · 4 servings total
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