Babi Guling (Balinese Spit-Roast Suckling Pig)
Experience the flavors of Bali with this traditional Balinese Spit-Roast Suckling Pig, known as Babi Guling. This dish is a celebration of Balinese culture and is often served during special occasions and ceremonies.
Ingredients
- 1 suckling pig, about 25 pounds
- 10 cloves garlic
- 5 shallots
- 5 red chilies
- 5 candle nuts
- 2 tablespoons turmeric powder
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 5 stalks lemongrass
- 10 kaffir lime leaves
- Salt to taste
- Banana leaves for wrapping
Instructions
- Prepare the spice paste by blending garlic, shallots, red chilies, candle nuts, turmeric powder, coriander seeds, black peppercorns, lemongrass, kaffir lime leaves, and salt in a food processor.
- Marinate the suckling pig with the spice paste, inside and out, and let it sit for at least 2 hours or overnight in the refrigerator.
- Preheat the spit-roast over charcoal or wood fire.
- Secure the marinated pig onto the spit-roast and start roasting over low heat for 4 hours, continuously basting with the remaining spice paste and turning the pig to ensure even cooking.
- Once the skin is crispy and the meat is tender, remove the pig from the spit-roast and let it rest for 15 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Spit-roasting
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Spit-roast Charcoal or wood fire
Tools
Food processor Basting brush
Serving suggestions
Serve the Balinese Spit-Roast Suckling Pig with steamed rice, sambal matah, and lawar for a complete Balinese feast.
Tips & tricks
For the best results, ensure the pig is evenly marinated and the spit-roast is constantly monitored for even cooking.
Cost
$100