From BaliMeat DishesNon-halal (pork)

Babi Guling (Balinese Spit-Roast Pig)

Babi Guling Bali

A whole young pig stuffed with base genep spice paste and cassava leaves, then turned over embers until the skin is crisp and golden. Bali's most famous ceremonial and feast dish.

Time
6 hr
Serves
20 people
Origin
Bali
Type
Meat Dishes
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Ingredients

Tap an ingredient once it is ready to tick it off.

Base genep

To serve

How to Make

  1. Grind all the base genep ingredients and fry until cooked and fragrant. Cool.

  2. Rub the inside of the pig with salt and half of the paste.

  3. Mix the remaining paste with the cassava leaves, stuff into the cavity and sew it closed with string.

  4. Skewer the pig lengthwise on a long wooden or metal spit.

  5. Rub the skin with turmeric water and a little salt for a golden colour.

  6. Turn over wood embers on medium heat for 4 to 6 hours, brushing the skin with turmeric water now and then.

  7. It is done when the skin is crisp and sounds hollow when tapped. Carve and serve with rice and the side dishes.

Kitchen tip

Keep the embers at an even distance. A fire that is too close burns the skin before the meat inside is cooked.

Questions

Where does Babi Guling (Balinese Spit-Roast Pig) come from?

Babi Guling Bali is a traditional dish from Bali (capital: Denpasar), in the Bali & Nusa Tenggara region of Indonesia.

How long does Babi Guling (Balinese Spit-Roast Pig) take to make?

It takes about 6 hr in total to make 20 servings, including preparation.

What is the secret to a good Babi Guling (Balinese Spit-Roast Pig)?

Keep the embers at an even distance. A fire that is too close burns the skin before the meat inside is cooked.

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