🔥🐷🔥 Babi Guling Over a Fire Pit (Traditional Style)

🐖 Option A: Whole Suckling Pig

🥩 Option B: Pork Shoulder or Rolled Pork Belly

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🧂 Ingredients

For the meat:

• Whole pig (5–10 kg) or
• Pork shoulder or pork belly, 3–5 kg, skin on

Spice paste (Base Guling):

• 10 shallots
• 8 cloves garlic
• 5 candlenuts or macadamia nuts
• 3 stalks lemongrass (white part)
• 5 cm galangal
• 5 cm ginger
• 5 cm turmeric (or 2 tsp turmeric powder)
• 4–6 red chilies (or to taste)
• 1 tsp coriander seeds
• 1 tsp toasted shrimp paste (terasi)
• 1 tbsp palm sugar
• 1 tsp black pepper
• 1 ½ tsp salt
• Juice of 2 limes
• coca cola

For stuffing and roasting:

• 6 kaffir lime leaves, sliced
• 4 bay leaves (daun salam if you can find it)
• 2 lemongrass stalks, bruised
• Banana leaves (optional, to wrap or line cavity)

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🔧 Equipment

• Fire pit or spit roast rig
• Steel rod/skewer long enough for the meat
• Wire or butchers’ twine
• Heat-resistant gloves
• Basting brush or banana leaf for brushing spice paste
• A helper or two (spit roasting takes teamwork!)

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🔥 Instructions

1. Prepare the fire

• Dig a fire pit or use a BBQ pit with adjustable height spit.
• Start a wood fire (hardwood preferred). Let it burn down to glowing coals. This gives even, radiant heat.
• Maintain moderate heat throughout (you should be able to hold your hand 1 ft above for 4–5 seconds).

2. Prep the pig/pork

• Clean and dry the pig/pork.
• Rub inside and out with lime juice and salt, then rinse and pat dry.
• Blend spice paste ingredients into a thick paste.
• Stuff the cavity with lemongrass, lime leaves, bay leaves, and a few spoonfuls of the spice paste.
• Rub the rest of the paste all over the pig or pork, especially under the skin if possible.

3. Mount and secure

• Skewer the pig/pork firmly on the spit. Tie legs with wire/twine.
• Make sure it is balanced evenly for smooth turning.

4. Roast

• Begin rotating over coals, slowly and continuously.
• Roast time: 3–5 hours, depending on size.
• Maintain low, even heat—rotate constantly for even cooking.
• Every 30 minutes, baste the skin with leftover spice paste or oil to keep it moist and flavorful.
• For crispy skin: in the last hour, raise the heat slightly or bring pig closer to coals.

5. Check doneness

• Internal temp should reach 75°C (165°F).
• Skin should be blistered and crispy; meat should be tender.

6. Serve

• Rest the pig for 15–30 minutes.
• Slice and serve with rice, lawar, sambal matah, and optionally some crispy bits of skin.

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🔥 Fire Pit Tips

• Rotate slowly: 3–5 turns per minute is good.
• Cover fire pit partially with foil or lid to retain heat if outdoors.
• Use bricks or rocks to adjust spit height.
• Keep water nearby for safety and heat control.

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Would you like a printable version, a cartoon-style recipe diagram, or tips for making sambal matah and lawar to go with it?

reference: https://www.youtube.com/watch?v=bsnmB2q5l6g