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.

Babi Guling (Balinese Spit-Roast Suckling Pig)

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

  1. 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.
  2. 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.
  3. Preheat the spit-roast over charcoal or wood fire.
  4. 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.
  5. 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