BABI GULING

 


Babi Guling is a famous Balinese dish consisting of spit-roasted pig seasoned with a variety of aromatic spices. It's a traditional dish often served during special occasions and ceremonies in Bali. Here's a recipe for making Babi Guling at home:

Ingredients:

For the Spice Paste:

  • 1 medium-sized pig (around 7-10 kg), cleaned and prepared for roasting
  • 10 shallots, peeled
  • 5 cloves garlic, peeled
  • 3-inch piece of ginger, peeled
  • 3-inch piece of galangal, peeled
  • 2 stalks lemongrass, white part only, thinly sliced
  • 5 red chili peppers (adjust to taste)
  • 2 teaspoons shrimp paste (terasi)
  • 2 tablespoons turmeric powder
  • 2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt

For Basting:

  • Coconut oil or melted butter

For Serving:

  • Sambal matah (Balinese chili relish)
  • Steamed rice
  • Lawar (Balinese mixed vegetable dish)
  • Sliced cucumber and tomato (optional)

Instructions:

  1. Prepare the Spice Paste: In a blender or food processor, combine shallots, garlic, ginger, galangal, lemongrass, red chili peppers, shrimp paste, turmeric powder, coriander seeds, black peppercorns, and salt. Blend until you have a smooth paste.

  2. Prepare the Pig: Rub the spice paste all over the pig, both inside the cavity and on the skin, making sure it's evenly coated. Let the pig marinate in the refrigerator overnight or for at least 6 hours to allow the flavors to penetrate.

  3. Preheat the Grill: If you have a rotisserie grill, secure the pig onto the spit and set up the grill for indirect heat cooking. If using a traditional oven, preheat it to a high temperature (around 200-220°C or 400-425°F).

  4. Roasting: Place the pig on the rotisserie spit or in the oven and start roasting. Baste the pig with coconut oil or melted butter every 30 minutes to keep it moist and add flavor.

  5. Cooking Time: The cooking time will depend on the size of the pig and the cooking method. A small pig may take around 3-4 hours to cook thoroughly. Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F) in the thickest part of the meat.

  6. Resting: Once cooked, remove the pig from the grill or oven and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute, resulting in juicier meat.

  7. Carving: Carve the pig into serving portions, including crispy skin, tender meat, and succulent pieces from all parts of the pig.

  8. Serving: Serve the Babi Guling hot with steamed rice, sambal matah, and other accompaniments like lawar, sliced cucumber, and tomato.

Enjoy your homemade Babi Guling, and savor the rich flavors of this iconic Balinese dish! Adjust the spice level according to your preference by adding more or fewer chili peppers in the spice paste.

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