Ingredients with Measurements:
- 1 whole suckling pig (about 15-20 lbs)
- 10 shallots, peeled and chopped
- 10 garlic cloves, peeled and chopped
- 5 red chilies, seeded and chopped
- 2 inches ginger, peeled and chopped
- 2 stalks lemongrass, bruised
- 2 tbsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp salt
- 1 tbsp black pepper
- 2 cups coconut milk
- 2 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large roasting pan
- Blender or food processor
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Clean the suckling pig thoroughly and pat dry with paper towels.
3. In a blender or food processor, blend together shallots, garlic, red chilies, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, salt, black pepper, and vegetable oil until smooth.
4. Rub the spice paste all over the pig, making sure to get it into the crevices and cavities.
5. Stuff the pig with lemongrass stalks and tie the legs together with kitchen twine.
6. Place the pig in a large roasting pan and pour coconut milk and water over it.
7. Cover the pan with foil and roast for 3-4 hours, or until the internal temperature of the pig reaches 165°F.
8. Remove the foil and continue roasting for another 30 minutes to crisp up the skin.
9. Let the pig rest for 15-20 minutes before carving and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 4-5 hours
5. Temperature:
- Preheat oven to 350°F.
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 800 per serving
- Fat: 60g
- Carbohydrates: 10g
- Protein: 50g
Substitutions for ingredients:
- Pork shoulder or leg can be substituted for the suckling pig.
- Chicken or beef can also be used instead of pork.
Variations:
- Add more or less chili depending on your desired level of spiciness.
- Use different spices or herbs to create your own unique flavor profile.
Tips and tricks:
- Make sure to clean the pig thoroughly before cooking.
- Rub the spice paste all over the pig, making sure to get it into the crevices and cavities.
- Let the pig rest before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover babi guling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the babi guling in a roasting pan and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the babi guling on a large platter with fresh herbs and lime wedges.
Garnishes:
- Fresh cilantro, mint, and basil
- Lime wedges
Pairings:
- Steamed rice
- Grilled vegetables
- Sambal or other spicy condiments
Suggested side dishes:
- Coconut rice
- Stir-fried vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the skin is not crispy enough, remove the foil and continue roasting for another 30 minutes.
Food safety advice:
- Make sure to cook the pig to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Babi guling is a traditional Balinese dish that is typically served during special occasions and ceremonies.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the babi guling with steamed rice and grilled vegetables for a complete meal.
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Region: Indonesian