📝 About This Recipe
Babi Guling is the crown jewel of Balinese cuisine, a celebratory spit-roasted pig famous for its shatteringly crisp, golden-amber skin and succulent meat infused with 'Base Gede' spice paste. Traditionally served at rites of passage, this dish balances the heat of bird's eye chilies with the earthiness of fresh turmeric, galangal, and aromatic lemongrass. It is a sensory masterpiece that brings the vibrant spirit of Ubud's bustling markets directly to your dining table.
🥗 Ingredients
The Meat
- 5-7 kg Suckling Pig (or Whole Pork Middle/Belly) (cleaned and patted dry; if using a whole pig, ensure it is gutted)
- 500 ml Coconut Water (for basting during the roasting process)
- 2 tablespoons Turmeric Powder mixed with water (rubbed on skin for a deep golden color)
Base Gede (Spice Paste)
- 150 grams Shallots (peeled and roughly chopped)
- 80 grams Garlic (peeled)
- 50 grams Ginger (peeled and sliced)
- 100 grams Galangal (Laos) (peeled and sliced)
- 50 grams Fresh Turmeric (peeled (or 1 tbsp powder))
- 30 grams Kencur (Aromatic Ginger) (optional but highly recommended for authenticity)
- 10-15 pieces Red Bird's Eye Chilies (adjust to preferred spice level)
- 6-8 pieces Candlenuts (toasted)
- 2 tablespoons Coriander Seeds (toasted and ground)
- 1 tablespoon Shrimp Paste (Terasi) (toasted)
- 4 stalks Lemongrass (white parts only, finely minced)
- 5-6 pieces Salam Leaves (left whole for stuffing)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the Base Gede: In a food processor or traditional stone mortar and pestle, grind the shallots, garlic, ginger, galangal, turmeric, kencur, chilies, and candlenuts into a thick, uniform paste.
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2
Stir in the ground coriander seeds, toasted shrimp paste, minced lemongrass, salt, and pepper. Sauté the paste in a little coconut oil for 5 minutes until fragrant and the color deepens, then let it cool completely.
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3
Prepare the pig: Ensure the skin is completely dry. Use a metal skewer to prick the skin of the pig all over—this helps the fat render and creates the signature 'crackling' texture.
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4
Rub the interior cavity of the pig generously with the cooled spice paste. Place the salam leaves inside the cavity to infuse the meat from within.
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5
Sew the belly of the pig shut using kitchen twine and a large needle to ensure the spices remain trapped inside during roasting.
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6
Mix the turmeric powder with a little water and rub it vigorously over the entire exterior skin. This provides the iconic Balinese sunset-orange hue.
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7
Prepare your roasting setup. Ideally, use a charcoal spit-roast. If using a home oven, preheat to 150°C (300°F) and place the pig on a rack over a large roasting pan.
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8
Begin roasting. If using a spit, rotate slowly and consistently. In an oven, roast for approximately 3 hours, basting the skin every 30 minutes with coconut water to keep it supple.
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9
Increase the heat to 220°C (425°F) for the final 20-30 minutes. This high heat is crucial for 'puffing' the skin into a crispy crackling. Watch closely to prevent burning.
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10
Check the internal temperature; the thickest part of the meat should reach 75°C (165°F). The skin should sound hollow when tapped.
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11
Remove from heat and let the pig rest for at least 20-30 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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12
To serve, carefully remove the crackling in large shards. Carve the meat and mix it with some of the cooked spice paste from the cavity. Serve portions of meat and skin together.
💡 Chef's Tips
For the crispiest skin, rub the exterior with a bit of salt and vinegar before the turmeric rub; the acid helps break down the skin proteins. If you cannot find kencur, you can omit it, but do not substitute with extra ginger as the flavor profile is uniquely floral. Always use a meat thermometer to ensure the pork is safe to eat without overcooking the leaner sections. If using a home oven, placing a tray of water at the bottom of the oven helps keep the meat moist while the skin crisps. Ensure the pig is at room temperature before you start roasting to ensure even heat penetration.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice to soak up the aromatic oils. Pair with 'Lawar' (a Balinese vegetable and coconut salad) for a refreshing crunch. Provide a side of Sambal Matah (raw lemongrass and shallot relish) for a bright, acidic contrast. Accompanied by a cold Bintang beer or a fresh lime squash to cut through the richness of the pork. Add a few pieces of fried pork lung or liver for a truly traditional Balinese feast platter.