Indonesian Roast Suckling Pig Bonanza (babi Guling Bonanza)
Indonesian Roast Suckling Pig Bonanza (Babi Guling Bonanza) is a traditional Balinese dish that is a must-try for pork lovers. This recipe features a succulent suckling pig marinated in a flavorful blend of spices and then roasted to perfection, resulting in crispy skin and tender meat.
Ingredients
- 1 suckling pig, approximately 20-25 lbs
- 10 shallots, peeled
- 8 cloves garlic, peeled
- 5 red chilies, seeded
- 3-inch piece of ginger, peeled
- 3-inch piece of galangal, peeled
- 3 lemongrass stalks, white part only, thinly sliced
- 5 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp black peppercorns
- 1 tsp shrimp paste
- 1 tbsp palm sugar
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the shallots, garlic, red chilies, ginger, galangal, lemongrass, kaffir lime leaves, turmeric powder, coriander powder, black peppercorns, shrimp paste, palm sugar, and vegetable oil. Blend into a smooth paste.
- Rub the spice paste all over the suckling pig, including the cavity.
- Place the pig on a roasting rack in a deep roasting pan. Add some water to the pan to prevent the drippings from burning.
- Roast the pig in the preheated oven for 4 hours, or until the skin is crispy and the meat is tender, basting occasionally with the pan juices.
- Once cooked, remove the pig from the oven 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
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Roasting rack Deep roasting pan
Tools
Food processor Sharp carving knife
Serving suggestions
Serving Suggestions: Serve the Indonesian Roast Suckling Pig with steamed rice, sambal matah, and assorted vegetable dishes for a complete meal.
Tips & tricks
Tips: It's important to baste the pig regularly during roasting to ensure the meat stays moist and the skin crisps up evenly.
Cost
$100