🐷 Babi Guling in Oven & Without a Whole Pig (Balinese Roast Pork)

Serves: 4–6
Prep time: 30 mins
Cook time: 2–3 hours

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🧂 Ingredients

For the pork:

• 1.5–2 kg pork belly (skin on), scored
• Salt (coarse)
• Juice of 1 lime

Spice paste (Base Guling):

• 8 shallots
• 6 cloves garlic
• 5 candlenuts (or macadamia nuts)
• 2 stalks lemongrass, white part only, thinly sliced
• 5 cm galangal, peeled and chopped
• 5 cm fresh turmeric (or 2 tsp turmeric powder)
• 5 cm ginger
• 3–5 red chilies (adjust to taste)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 1 tsp shrimp paste (terasi/belacan), toasted
• 1 tsp palm sugar or brown sugar
• 1 tsp salt

Additional aromatics:

• 4 kaffir lime leaves, finely sliced
• 2 bay leaves (Indonesian salam leaves if available)
• 2 stalks lemongrass, bruised
• Banana leaves (optional, for wrapping or serving)

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🔥 Instructions

1. Prepare the pork:
   • Rinse and pat the pork dry. Rub with lime juice and salt. Let sit for 15 minutes, then rinse and dry again.
   • Score the skin in a crosshatch pattern for crispier skin.
2. Make the spice paste:
   • Blend all spice paste ingredients into a smooth paste, adding a little oil or water if needed.
3. Stuff and marinate:
   • Rub half of the spice paste all over the pork, especially into the scored skin and under any flaps.
   • If using pork belly, roll and tie it with kitchen twine. For pork shoulder, you can leave it flat.
   • Let marinate for at least 2 hours, preferably overnight.
4. Roast:
   • Preheat oven to 170°C (340°F).
   • Place pork in a roasting pan with lemongrass stalks, bay leaves, and kaffir lime leaves underneath.
   • Roast for 2.5–3 hours. In the last 30 minutes, increase the temperature to 220°C (430°F) or use a grill setting to crisp up the skin.
5. Serve:
   • Slice the pork and serve with steamed rice, lawar (Balinese veggie dish), sambal matah, and optionally, satay lilit.

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🍽️ Tips:

• For authentic flavor, use a mortar and pestle.
• Serve with spicy sambal matah (Balinese raw chili-lime relish) for full experience.
• Traditionally accompanied by pork blood sausage and crispy skin.

Would you like a version tailored for slow cooker, grill, or a cartoon recipe for fun?

reference: https://www.youtube.com/watch?v=LUPrKzk-HPA