If there's just one dish that people remember after a visit to Ball,
it's this famous delicacy, usually known by its Indonesian name, Babi
Guling. ###
1
suckling pig, weighing about 6-8 kg (13-17 lb)
1,5 tablespoons salt
10 shallots, peeled and sliced
6 cloves garlic, peeled and chopped
5 cm (2 in) ginger, peeled and chopped
15 candlenuts, chopped
10 cm (4 in) fresh turmeric, peeled and chopped
2 tablespoons coriander seeds, crushed
5 cm (2 in) laos, finely chopped
25-30 bird's-eye chillies, sliced
10 stalks lemon grass, sliced
1 tablespoon black peppercorns, crushed
1 teaspoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2,5 tablespoons oil
4 tablespoons turmeric
water
Ensure
inside of suckling pig is completely cleaned out. Season inside and
outside with salt. Combine all other ingredients, except turmeric water,
and mix thoroughly. Fill inside of suckling pig with this mixture, close
belly with string or thin satay skewer. Rub the outside of the pig with
turmeric water until the skin is shiny yellow. Place suckling pig on
roasting rack and roast in hot oven (220 ° C / 425 ° F) for approximately
I hour. Rest for 10 minutes in warm place before serving. When serving,
first remove the crisp skin with a strong carving knife, then loosen
meat from the bones and cut into even dice or slices. Place a heaped
tablespoon of stuffing on each serving plate, then top with meat and
skin. Traditionally this dish is eaten with Jukut
Nangka Mekuah and steamed rice.
Helpful
hint : If you have a large barbecue with a rotisserie or constantly
turning spit, you can cook the pig over charcoal for an authentic Balinese
flavour.
