Babi Guling

Babi guling is one of the most delicious dishes in Indonesia. Pork is rare in this predominantly Muslim country, but we had to include roast suckling pig given the near-hysteria it generates on the Hindu island of Bali. The pork is stuffed and infused with a spicy concoction, usually including turmeric, coriander seeds, lemongrass, black pepper and garlic.

Ingredients of Babi Guling 

  • 2.5 kg piece pork belly, skin on
  • 1½ tablespoon salt
  • 5 kaffir lime leaves, shredded
  • 2 dried salam leaves, crumbled (optional)
  • 50 g finely grated fresh turmeric (or 1 tbsp ground dried turmeric) mixed with 125ml water, strained, solids discarded

Spice paste

  • 80 g fresh turmeric, coarsely chopped
  • 12 birdseye chillies, finely chopped
  • 8 golden shallots, coarsely chopped
  • 5 large garlic cloves
  • 2 large lemongrass stalks, white part only, finely chopped
  • 10 g (2cm piece) ginger, coarsely chopped
  • 2 tablespoons coriander seeds, coarsely crushed
  • 2 tablespoons vegetable oil
  • 1 tablespoon black peppercorns, finely crushed
  • 1 tablespoon coarsely chopped galangal
  • 1 teaspoon ground kencur
  1. Rub the skin and pork belly with salt and set aside.
  2. For the spice paste, process the ingredients and 1 teaspoon of fine sea salt in a food processor until a fine paste forms.
  3. Place the pork skin side down on a work surface. Spread on the spice paste, sprinkle with lime leaves and salam leaves along one long side, then roll to form a long cylinder. Secure with satay sticks or tie at regular intervals with kitchen string. Brush the turmeric zest and marinate in a cool, dry place to dry the skin (30 minutes).
  4. Preheat the oven to 200 ° C / 180 ° C forced. Place the pork on a wire rack in an ovenproof dish and roast until the skin crackles (30 minutes), then reduce the oven to 175 ° C / 155 ° C and sprinkle occasionally with the pan juices until the juices are clear when the thickest part of the pork is pierced with a skewer (1-1½ hours).
  5. Rest in a warm place to allow the fat to settle (10 minutes). Remove the satay sticks or the string. Cut the crackling, cut the meat into thick slices and serve hot.