The Multiplication Program of Stube HEMAT in Sumba on pig farming continued their action to practice pork-based culinary. It enriched participants’ knowledge and skills as a breakthrough in the pork-based culinary business, not just raising livestock. Sixteen participants attended training on marketing strategies and roasting pork (Saturday, 10/9/2022) in Waingapu. Octoviana. C. Fanggidae, A.Md, from the office of Animal Husbandry Service in East Sumba Regency took part as the speaker for discussions and the practice of roasting pork sei.

Oktoviana revealed that every business needs a strategy, and one of them is a marketing strategy. Related to marketing experience, some theories or strategies can be applied so that products or goods are sold in the market. Marketing of pork-based food products needs a special market because not everyone consumes it and in recent years pigs have been attacked by the ASF virus so the supply of pork must be careful to ensure the quality of the meat. The adaptation to a new normal life after Covid has changed the current lifestyle of the population and marketing strategies, however, it could be a new business opportunity that drives the community's economy. When an entrepreneur chose a culinary product with a distinctive quality and taste as the selling point or product branding, then the entrepreneur maps out the prospective consumers, whether from family members, friends, relatives, co-workers, parents of children's playmates, organizational networks, and neighbors. It is a word-of-mouth promotion because it is easy and costless.

In the practice of cooking pork sei, the participants learned how to process sei meat properly. There are various pork-based culinary, but what has become a consumer’s favorite is pork sei. Sei itself means hot smoke, so pork sei means smoked pork meat or meat is dried using hot smoke or roasted on a fire stove. This way of baking will produce a distinctive aroma and taste, different from burned.

Oktoviana accompanied them to prepare materials including a stove and the equipment needed, such as charcoal, grills, wood, Kosambi leaves, and other kitchen utensils. Kosambi wood and leaf (Schleisera Oleosa) were chosen because it produces a distinctive aroma. The main ingredients are pork and the necessary spices, including shallots, garlic, pepper, and salt. In the process, the meat is cut as needed whether long or short, usually transversely for getting softer easily. Next, the meat is covered with salt and a mixture of onion, garlic, and pepper that has been mashed. Wait a few minutes for the spices to soak into the meat. Next, wrap the pork in Kosambi leaves and roast on the stove for about 60 minutes or until the meat is cooked through or looked dry. At this step, the pork sei can be consumed, or further processed into other dishes according to the recipe. The ingredients of the chili sauce for pork are shallots, garlic, pepper, chilies, salt, tomatoes, flavorings, and ginger (ginger). All are sauteed with oil until wilted, then mashed and the ‘sambal’ is ready to be served.

This activity equipped participants to process the meat, not only to raise pigs, so that it becomes an added value to the pig farmers and participants as members of the Multiplication Program of Stube HEMAT in Sumba. Keep on practicing and dare to start a pork-based culinary business! ***