📝 About This Recipe
Babi Guling is the crown jewel of Balinese cuisine, a celebratory masterpiece known for its shatteringly crisp, golden-bronze skin and succulent, aromatic meat. Traditionally prepared for ceremonies, the pig is stuffed with a complex 'Base Gede' spice paste and slow-roasted over an open flame. This recipe captures the intoxicating balance of turmeric, lemongrass, and galangal that makes this dish a legendary culinary experience.
🥗 Ingredients
The Pig
- 10-12 kg Suckling Pig (cleaned and dressed, head on)
- 2 cups Coconut Water (for basting the skin)
- 1 tablespoon Turmeric Powder (mixed with coconut water for color)
Base Gede (Spice Paste)
- 150 grams Shallots (peeled and chopped)
- 10 cloves Garlic (peeled)
- 4 inches Fresh Turmeric (peeled and sliced)
- 3 inches Galangal (peeled and sliced)
- 2 inches Ginger (peeled)
- 1 inch Kencur (Aromatic Ginger) (optional but authentic)
- 5-10 pieces Bird's Eye Chilies (depending on heat preference)
- 2 tablespoons Coriander Seeds (toasted)
- 1 tablespoon Black Peppercorns (toasted)
- 1 tablespoon Shrimp Paste (Terasi) (toasted)
- 6 pieces Candlenuts (toasted)
Cavity Aromatics
- 4 stalks Lemongrass (bruised and tied in knots)
- 6-8 pieces Salam Leaves (Indonesian bay leaves)
- 2 bunches Cassava Leaves (blanched and squeezed dry)
👨🍳 Instructions
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1
Prepare the Base Gede: Using a mortar and pestle or a food processor, grind the shallots, garlic, turmeric, galangal, ginger, kencur, chilies, coriander seeds, peppercorns, shrimp paste, and candlenuts into a fine, fragrant paste.
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2
Sauté the spice paste in a little oil for 5-7 minutes until the raw smell disappears and the oil starts to separate from the paste. Let it cool completely.
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3
Clean the pig thoroughly, ensuring the skin is dry. Rub the inside of the cavity generously with salt and half of the prepared spice paste.
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4
Mix the remaining spice paste with the blanched cassava leaves. Stuff this mixture into the cavity along with the bruised lemongrass and salam leaves.
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5
Sew the cavity shut using a large needle and heavy kitchen twine. Ensure it is tightly sealed so the juices stay inside to steam the meat.
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6
Skewer the pig through the mouth and out the tail with a heavy-duty rotisserie spit. Secure the legs tightly to the spit with wire or twine.
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7
Prepare a charcoal fire. You want the heat to be indirect; arrange the coals in two long rows so they are not directly under the pig's belly to prevent burning.
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8
In a small bowl, mix the coconut water with turmeric powder. Rub this mixture all over the skin; this provides the signature golden color.
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9
Start the rotisserie. The pig should rotate slowly. Maintain a consistent, medium-low heat. If the skin bubbles too quickly, move the coals further away.
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10
Baste the skin every 30 minutes with the coconut water mixture. If you see any wet spots on the skin, prick them gently with a needle to release steam and prevent the skin from tearing.
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11
Roast for approximately 3.5 to 4 hours, or until the internal temperature of the shoulder reaches 160°F (71°C) and the skin is hard and resonant when tapped.
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12
In the final 20 minutes, increase the heat by adding more charcoal to 'crack' the skin, ensuring it becomes perfectly crispy.
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13
Remove from the heat and let the pig rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring the meat is incredibly tender.
💡 Chef's Tips
For the crispiest skin, ensure the pig's skin is bone-dry before you start roasting; you can even use a hairdryer to remove excess moisture. If you cannot find cassava leaves, young spinach or kale makes a decent substitute for the stuffing. Don't rush the process; high heat will burn the skin before the thick shoulder meat is cooked through. Pricking the skin is vital—if steam gets trapped under the skin, it will become rubbery instead of 'crackling'. Always use natural hardwood charcoal for that authentic smoky Balinese flavor profile.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice and a side of Lawar (Balinese vegetable and coconut salad). Pair with a spicy Sambal Matah (raw shallot and lemongrass relish) to cut through the richness of the pork. Include a bowl of clear pork bone broth seasoned with ginger and garlic on the side. A cold, crisp lager or a fresh coconut water is the perfect beverage to balance the intense spices. Don't forget to serve the 'crackling' in large shards so everyone gets a piece of the prize.