Babi Guling (Balinese Roast Suckling Pig)

Babi Guling is a quintessential Balinese dish, celebrated as a centerpiece of festive occasions and ceremonies in Bali, Indonesia. This succulent roast suckling pig is marinated with a vibrant blend of spices, stuffed with aromatic herbs, and traditionally roasted whole over an open fire, resulting in crispy skin and tender, flavorful meat. Served with sides like lawar (a spiced vegetable mix), steamed rice, and sambal, Babi Guling showcases the bold, fragrant flavors of Balinese cuisine, balancing heat, tanginess, and savoriness. Since roasting a whole pig may not be practical for most home cooks, this recipe adapts the dish for a smaller pork roast while preserving its authentic taste. Below is a detailed, step-by-step recipe to make Babi Guling at home.

Ingredients (Serves 4-6)

For the Pork:

• 3-4 lbs (1.5-2 kg) pork shoulder or pork belly (with skin on, preferably)
• 2 tbsp vegetable oil (for rubbing)
• 1 tsp salt (for rubbing the skin)

For the Spice Paste (Bumbu):

• 8 shallots, roughly chopped
• 6 cloves garlic
• 4-6 red chilies (adjust to taste)
• 2-3 bird’s eye chilies (for extra heat, optional)
• 1-inch piece fresh turmeric (or 1 tsp ground turmeric)
• 1-inch piece ginger
• 1-inch piece galangal
• 3 candlenuts (or substitute with 3 macadamia nuts or 1 tbsp blanched almonds)
• 1 tsp shrimp paste (terasi), toasted
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tsp palm sugar (or brown sugar)
• 2 tbsp vegetable oil (for blending)

For the Stuffing (Optional):

• 2 stalks lemongrass, white parts only, bruised
• 4 kaffir lime leaves
• 1 small bunch of fresh turmeric leaves (or substitute with 1 tsp ground turmeric mixed with 2 bay leaves)
• 1 tbsp tamarind paste (dissolved in 2 tbsp water)

For Serving:

• 2 cups steamed white rice
• 1 cup lawar (Balinese mixed vegetable salad, optional; see note below)
• 1 cucumber, thinly sliced
• 2 tbsp fried shallots (for garnish)
• Sambal matah (Balinese raw sambal, recipe below)
• Lime wedges

For Sambal Matah (Optional):

• 5 shallots, thinly sliced
• 2-3 red chilies, thinly sliced
• 1-2 bird’s eye chilies, thinly sliced (adjust to taste)
• 1 stalk lemongrass, white part only, thinly sliced
• 2 kaffir lime leaves, thinly sliced
• 1 tsp shrimp paste, toasted
• 1 tbsp lime juice
• 2 tbsp coconut oil (or vegetable oil), warmed
• Salt to taste

Step-by-Step Recipe

Step 1: Prepare the Pork

1. Score the Skin: If using pork with skin, use a sharp knife to score the skin in a diamond pattern, being careful not to cut into the meat. This helps the skin crisp up during roasting.
2. Blanch the Pork: Bring a large pot of water to a boil. Add the pork and blanch for 5 minutes to remove impurities and tighten the skin. Remove the pork, pat dry with paper towels, and let it cool slightly.
3. Rub the Skin: Rub the pork skin with 1 teaspoon of salt and 1 tablespoon of vegetable oil. This helps achieve a crispy texture when roasting. Set aside.

Step 2: Make the Spice Paste (Bumbu)

1. Blend the Paste: In a food processor or blender, combine shallots, garlic, red chilies, bird’s eye chilies (if using), turmeric, ginger, galangal, candlenuts, shrimp paste, ground coriander, ground cumin, black pepper, salt, and palm sugar. Add 2 tablespoons of vegetable oil and blend into a smooth paste. If needed, add a little water to help with blending.
2. Sauté the Paste: Heat a skillet over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste. This step enhances the flavors. Let the paste cool slightly.

Step 3: Marinate the Pork

1. Create a Pocket for Stuffing (Optional): If stuffing the pork, use a sharp knife to create a deep pocket in the meat (without cutting through to the skin). If using pork belly, you can spread the stuffing on the meat side before rolling.
2. Stuff the Pork (Optional): Mix 1 tablespoon of the spice paste with the tamarind paste. Stuff the pork pocket with the bruised lemongrass, kaffir lime leaves, turmeric leaves (or bay leaves with ground turmeric), and the tamarind-spice mixture. Secure with kitchen twine if needed to hold the stuffing in place.
3. Marinate the Pork: Rub the remaining spice paste all over the pork, ensuring it gets into the scored skin and any crevices. If you didn’t stuff the pork, massage the paste thoroughly into the meat. Wrap the pork in plastic wrap or place in a covered container and marinate in the refrigerator for at least 4 hours, preferably overnight, to let the flavors penetrate.

Step 4: Roast the Pork

1. Preheat the Oven: Preheat your oven to 350°F (175°C). If you have a rotisserie, you can use it for more even roasting, which is traditional for Babi Guling.
2. Prepare for Roasting: Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Place the pork on a roasting rack in a roasting pan, skin-side up. If not using a rack, place directly in the pan, but elevate slightly with a few onion slices or a wire rack to allow air circulation.
3. Roast the Pork: Roast the pork in the preheated oven for 2-2.5 hours, depending on the size. Baste the pork every 30 minutes with the drippings or a little vegetable oil to keep it moist. If the skin isn’t crispy after 2 hours, increase the oven temperature to 400°F (200°C) for the last 15-20 minutes, watching closely to avoid burning.
4. Check Doneness: The pork is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. If the skin isn’t crispy enough, you can broil it for 2-3 minutes at the end, but keep a close eye to prevent burning.
5. Rest the Pork: Remove the pork from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute.

Step 5: Make Sambal Matah (Optional)

1. Mix the Ingredients: In a bowl, combine the sliced shallots, red chilies, bird’s eye chilies, lemongrass, and kaffir lime leaves.
2. Add Shrimp Paste and Lime: Add the toasted shrimp paste and lime juice, mixing well to combine.
3. Finish with Oil: Heat the coconut oil until warm (not hot), then pour it over the mixture. Stir gently and season with salt to taste. Set aside.

Step 6: Prepare the Accompaniments

1. Cook the Rice: Steam white rice according to package instructions.
2. Prepare Lawar (Optional): Lawar is a traditional Balinese side dish made with finely chopped vegetables (like green beans or young jackfruit), grated coconut, and minced pork or chicken, seasoned with a similar spice paste. If making, mix the ingredients with a portion of the Babi Guling spice paste, lime juice, and fried shallots.
3. Slice the Cucumber: Thinly slice the cucumber for a fresh, crunchy side.

Step 7: Serve the Babi Guling

1. Carve the Pork: Slice the pork into thin pieces, ensuring each portion includes some crispy skin. If stuffed, reveal the aromatic stuffing for presentation.
2. Arrange the Plate: Serve the pork slices with steamed rice, a spoonful of lawar (if prepared), and sliced cucumbers on the side.
3. Add Sambal Matah: Spoon some sambal matah over the pork or serve it in a small bowl for dipping.
4. Garnish: Sprinkle with fried shallots for extra crunch.
5. Serve with Lime: Provide lime wedges for a tangy kick.

Tips for Success

• Pork Cut: Pork shoulder or belly works well for home cooking. If you can source a suckling pig and have the equipment, you can roast it whole for a more traditional preparation.
• Crispy Skin: Scoring and salting the skin, along with basting and a high-heat finish, ensures a crispy texture. If the skin still isn’t crispy, you can remove it after roasting, fry it separately, and serve it as crackling.
• Marination Time: Longer marination (up to 24 hours) results in deeper flavor. Don’t skip this step if possible.
• Spice Paste: Adjust the chili quantity to your spice tolerance. The paste should be fragrant and well-balanced with heat, sweetness, and umami.
• Alternative Cooking Method: If you have a grill, you can roast the pork over indirect heat for a smokier flavor, turning it occasionally.
• Make Ahead: The spice paste can be prepared a day in advance and stored in the refrigerator. The pork can also be marinated overnight.

Serving Suggestion

Babi Guling is a festive dish best enjoyed with family or friends. Pair it with a refreshing drink like es kelapa muda (young coconut water with ice) or a light beer to balance the rich flavors. For a complete Balinese meal, include other dishes like sate lilit (minced meat satay) or jaje Bali (Balinese sweets) for dessert.