Sinalau Bakas is a traditional Sabahan delicacy made from smoked wild boar meat. It’s especially popular among the Kadazandusun people in the state of Sabah, Malaysia.
What the words mean:
“Sinalau” = Smoked
“Bakas” = Wild boar
So, Sinalau Bakas literally means “Smoked Wild Boar.”
How it's made:
The meat is freshly butchered, then lightly marinated with salt (and sometimes garlic or local spices).
It’s then smoked over a wood fire, which preserves the meat and gives it a distinct smoky flavor.
Often, it's grilled again before serving to make the outside crispy while keeping the inside juicy.
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Where you’ll find it:
Commonly sold at roadside stalls in rural areas of Sabah — especially along the Tamparuli–Kundasang route.
It’s sometimes served with rice, sambal (spicy chili sauce), and traditional drinks like tapai or lihing (local rice wines).
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🐗 Sinalau Bakas Recipe (Smoked Wild Boar)
Ingredients:
Fresh wild boar meat (preferably shoulder or belly cuts)
Coarse salt
Optional: crushed garlic, lemongrass, or local spices for added flavor
Instructions:
1. Preparation:
Clean the wild boar meat thoroughly.
Cut the meat into large chunks or slabs, depending on your preference.
Rub the meat generously with coarse salt. If desired, add crushed garlic, lemongrass, or other local spices to enhance the flavor.
2. Smoking:
Set up a smoking area using a grill or a traditional smoking rack.
Use hardwood (like rambutan or mangrove) to create a steady smoke.
Place the meat on the rack, ensuring it's exposed to the smoke but not directly over the fire.
Smoke the meat for several hours until it develops a deep, smoky aroma and a slightly dry exterior.
