Entree: Indonesia – Bali – Babi Guling (Balinese spit-roasted whole pig rubbed and stuffed with a spiced turmeric and herb paste, served with sambal and rice)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs 50 min

Additional 20 min

Total 4 hrs 55 min

Ingredients

- 1 whole suckling pig, about 10 lb (4.5 kg), cleaned and patted dry
- 6 tbsp (90 ml) vegetable oil
- 2 tbsp (30 g) salt, divided
- 2 tsp (10 g) sugar
- 4 stalks lemongrass, white parts smashed and chopped (use some for stuffing)
- 6 kaffir lime leaves, torn (optional)
- 2 tbsp (30 ml) tamarind water (1 tbsp tamarind paste mixed with 2 tbsp water)
- Banana leaves for roasting or lining (optional)
Bumbu paste (blend to a smooth paste):
- 8 shallots, peeled
- 8 cloves garlic
- 2 inches (5 cm) fresh turmeric, peeled (or 2 tsp/10 g ground turmeric)
- 2 inches (5 cm) fresh galangal, peeled
- 2 inches (5 cm) fresh ginger, peeled
- 4 candlenuts (or 4 tbsp / 40 g macadamia nuts)
- 2 tbsp (20 g) coriander seeds, toasted
- 1 tsp (5 g) black peppercorns
- 2–4 red chilies (adjust to heat preference)
- 1 tbsp (15 g) toasted shrimp paste (terasi or belacan), optional but traditional
- 3 tbsp (45 ml) coconut oil or vegetable oil (for the paste)
Accompaniments:
- Sambal matah or sambal ulek, to serve
- Steamed rice, to serve

Instructions

1. Make the bumbu: toast coriander seeds and peppercorns in a dry skillet until fragrant. In a blender or mortar, combine toasted spices, shallots, garlic, fresh turmeric, galangal, ginger, candlenuts, chilies, and shrimp paste; add 3 tbsp (45 ml) oil and blend to a smooth paste. If needed, add a little water to assist blending.
2. Pat the pig dry inside and out. Rub the cavity and outside generously with 1 tbsp (15 ml) oil and 1 tbsp (15 g) salt. Stuff the cavity with half of the bumbu paste, some smashed lemongrass, and torn kaffir lime leaves; reserve remaining bumbu for rubbing the skin and basting.
3. Truss the pig and, if using, wrap the skin loosely in banana leaves to prevent burning during the long roast; alternatively place directly on a rack in a large roasting pan. Rub the exterior with the remaining bumbu paste mixed with 3 tbsp (45 ml) oil, working it into the skin and under the flaps.
4. Preheat oven to 325°F (160°C). Place the pig on a rack over the roasting pan and roast for about 3 to 3 1/2 hours for a 10 lb (4.5 kg) pig, basting every 30–45 minutes with pan juices or additional oil and tamarind water to maintain moisture.
5. Increase oven temperature to 450°F (230°C) for the last 20–30 minutes to crisp the skin; watch carefully to avoid burning. The pig is done when the internal temperature in the thickest part reaches 160°F (71°C) and the skin is deeply browned and crackling.
6. Remove from oven and let rest 15–20 minutes. Carve the pig into portions, serving crisp skin and seasoned meat with sambal, steamed rice, and optional lawar or vegetable sides.