Babi Guling

Description

Babi Guling - Authentic recipe from Indonesia. Ready in 240 min. Try it now!

1. 1

   Prepare 1.5 kg of pork (belly or shoulder with skin). For the spice paste (Base Genep): process 50 g garlic, 30 g ginger, 40 g lemongrass, 20 g turmeric, shallots, galangal, and chilies in a mortar or blender into a smooth paste.

   ⏱️ approx. 20 min

   💡 Tip: Babi Guling is the Balinese ceremonial dish — traditionally a whole suckling pig roasted on a spit, stuffed with the Balinese spice paste 'Base Genep'. This home version uses a large cut of pork.

2. 2

   Rub the pork all over (and inside if possible) with the spice paste. Season with 2 tsp salt, turmeric, and the juice of 2 limes. Marinate for at least 2 hours (preferably overnight). Score the skin and salt it (for crackling).

   ⏱️ approx. 15 min

   💡 Tip: Massage the spice paste in thoroughly — it is the heart of Babi Guling. Overnight marinating gives evenly seasoned meat. The scored, salted skin will become a crispy crackling.

3. 3

   Roast in the oven at 180 °C for about 3 hours, basting regularly. In the last 20–30 minutes, increase the temperature to 220 °C to crisp up the skin. The meat should be meltingly tender and the skin perfectly crispy. Serve with rice and Sambal Matah.

   ⏱️ approx. 200 min

   💡 Tip: Slow roasting makes the meat tender; the high final heat crisps the skin. Sambal Matah (raw Balinese shallot and lemongrass sambal) is the classic accompaniment. A true celebration dish.