Babi Guling Bali

Introduction to Babi Guling

Babi Guling, often revered as the Indonesian roasted suckling pig, is a traditional dish from Bali that holds cultural significance and culinary allure. This Balinese masterpiece traces its roots back to celebratory and religious events, where it served as a ceremonial dish. Today, Babi Guling is not only a dish for special occasions but is a must-try for anyone visiting Bali.

The blend of spices and the meticulous roasting process results in a crispy outer skin and tender, flavorful meat inside. The preparation of Babi Guling is a true art form, showcasing the rich culinary traditions of Bali.

Ingredients

To create an authentic Babi Guling, you need the following ingredients:

• Whole Suckling Pig
• Turmeric
• Coriander
• Lemongrass
• Galangal
• Shallots
• Garlic
• Ginger
• Kaffir Lime Leaves
• Red Chilies
• Salt
• Black Peppercorns
• Candlenuts
• Coconut Oil

Preparation

Preparing the Marinade

The key to a flavorful Babi Guling is its aromatic marinade. Begin by grinding the turmeric, coriander, lemongrass, galangal, shallots, garlic, ginger, kaffir lime leaves, red chilies, salt, black peppercorns, and candlenuts into a fine paste. This will form the basis of the spice rub that coats the suckling pig.

Stuffing the Pig

Generously rub the spice paste all over the whole suckling pig, ensuring even coverage inside and out. Stuff extra kaffir lime leaves and lemongrass inside the cavity for added flavor.

Cooking Process

Roasting the Pig

The traditional method involves roasting the suckling pig over an open flame on a spit, but an oven can be used for convenience. Preheat the oven to 160°C (320°F). Place the pig on a rack in a roasting pan and brush with coconut oil to encourage the skin to crisp up. Roast for between 4 to 6 hours, depending on the size of the pig. Use a cooking timer to ensure precise timing, checking regularly to baste with coconut oil.

Monitoring and Finishing

Regularly check the internal temperature and appearance of the pig. It should reach an internal temperature of around 70°C (160°F). In the final hour of roasting, increase the temperature to 220°C (428°F) for a crispy skin.

How to Enjoy Babi Guling

Once your Babi Guling is perfectly cooked, let it rest for 15-20 minutes to allow the juices to redistribute. Typically served with rice, sambal, and a side of urap (a Balinese mixture of vegetables and grated coconut), it's best enjoyed communal-style, shared among friends and family.

To experience the true essence of Bali’s culinary tradition, pair your meal with a refreshing Balinese drink like Arak Bali. Relish each bite as you indulge in the rich flavors and textures of this iconic dish.