Entree: Indonesia – Indonesian Street Food – Babi Guling (Balinese spit-roasted whole suckling pig seasoned with turmeric and a fragrant spice paste)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 40 min

Total 4 hrs 25 min

Ingredients

- 1 whole suckling pig, about 12 lb (5.4 kg)
- 1/2 cup (120 ml) vegetable oil or melted coconut oil
- 4 tbsp (60 ml) lime juice
- 2 tbsp (30 ml) tamarind paste
- 2 tbsp (30 g) coarse sea salt, plus more for finishing
- 1 tbsp (12 g) palm sugar or brown sugar
- 8 shallots, about 8 oz (225 g), peeled
- 8 garlic cloves, about 2 oz (60 g), peeled
- 3 inches (7.5 cm) fresh turmeric root, about 2 oz (55 g), peeled and chopped (or 3 tbsp/22 g ground turmeric)
- 1 thumb (about 1 oz / 30 g) fresh galangal, peeled and chopped (or 1 tsp/2 g ground galangal)
- 2 inches (5 cm) fresh ginger, about 1 oz (30 g), peeled and chopped
- 4 stalks lemongrass, white parts only, roughly chopped, about 4 oz (115 g)
- 6 kaffir lime leaves, finely shredded, about 0.2 oz (5 g)
- 2 candlenuts, about 0.5 oz (15 g) (or substitute macadamia)
- 1 tbsp (15 g) toasted shrimp paste (terasi)
- 2 tbsp (30 g) ground coriander
- 1 tbsp (6 g) ground cumin
- 1 tsp (2 g) ground white pepper
- 1/4 cup (60 ml) water (for blending)
- 3 large banana leaves for wrapping (optional)
- 6 stalks lemongrass or skewers for trussing/stuffing
- Lime wedges for serving

Instructions

1. Preheat oven to 325°F (160°C) for oven roasting or prepare a rotisserie spit if available. Rinse the pig inside and out and pat dry thoroughly with paper towels.
2. Make the bumbu spice paste: in a blender or mortar and pestle combine shallots, garlic, turmeric, galangal, ginger, lemongrass, candlenuts, shrimp paste, ground coriander, cumin, white pepper, tamarind paste, palm sugar, and 1/4 cup (60 ml) water. Blend to a smooth paste, adding oil by the tablespoon if needed to help blending.
3. Rub the cavity and all over the skin and meat with 2 tbsp (30 g) of the coarse sea salt. Stuff the cavity with bruised lemongrass stalks and shredded kaffir lime leaves. Massage the bumbu paste evenly all over the surface and into small slits in the meat; reserve about 2 tbsp (30 ml) of oil to baste during cooking.
4. If using banana leaves, briefly pass them over a hot flame to become pliable and wrap the body loosely (this helps retain moisture and traditional aroma). Truss the pig or secure on the rotisserie spit so it rotates evenly.
5. Roast on the rotisserie over coals or in the oven: if oven-roasting, place the pig on a rack over a deep roasting pan to catch drippings. Roast at 325°F (160°C) for about 3 to 3 1/2 hours for a 12 lb (5.4 kg) pig, basting every 30–40 minutes with reserved oil. Check that the thickest part of the shoulder reaches about 160°F (71°C).
6. To crisp the skin (crackling), increase oven heat to 425°F (220°C) for the last 15–25 minutes or move pig briefly to direct high heat on the rotisserie. Watch carefully to avoid burning; the skin should puff and crackle.
7. Remove from oven or spit and let rest 20–30 minutes before carving. Sprinkle additional coarse sea salt over the skin if desired and squeeze fresh lime over portions to brighten the flavor.
8. Carve into portions and serve immediately with steamed rice, sambal, and traditional Balinese sides such as lawar if available.