rosoa

Rosoa is a traditional dish originating from the island of Sumba in Indonesia. It is a type of grilled pork, often prepared with a specific marination process. The primary ingredient is pork, typically belly or ribs, which is seasoned with a blend of local spices. These spices often include shallots, garlic, ginger, turmeric, and chili peppers, creating a flavorful and slightly spicy profile.

The preparation of rosoa involves marinating the pork for an extended period to allow the flavors to penetrate the meat. After marinating, the pork is grilled over an open flame or on charcoal. This grilling method imparts a smoky aroma and a crispy texture to the exterior of the meat, while the inside remains tender and juicy.

Rosoa is commonly served as a celebratory dish or during special occasions in Sumba. It is usually accompanied by rice and a sambal (chili paste) or other local condiments. The dish is appreciated for its rich, savory taste and its cultural significance as a representation of Sumba's culinary heritage. Variations of rosoa may exist across different regions of Sumba, with slight differences in spice combinations or cooking techniques.