Ingredients with Measurements:
- 1 whole suckling pig (about 10-15 pounds)
- 2 tablespoons salt
- 1 tablespoon ground white pepper
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon palm sugar
- 1 tablespoon tamarind paste
- 1 cup coconut water
- 1 cup water
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Butcher's twine
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Clean the suckling pig thoroughly, removing any excess fat and organs. Pat dry with paper towels.
3. In a blender or food processor, combine the salt, white pepper, coriander, turmeric, ginger, cumin, garlic powder, onion powder, palm sugar, tamarind paste, coconut water, and water. Blend until smooth.
4. Rub the spice mixture all over the suckling pig, making sure to get into all the crevices and cavities.
5. Truss the pig with butcher's twine, tying the legs and wings close to the body.
6. Place the pig in a large roasting pan and roast in the oven for 3-4 hours, or until the internal temperature reaches 165°F.
7. Let the pig rest for 20-30 minutes before carving and serving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
350°F
Serving size:
10-15 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 0g
Protein: 65g
Substitutions for ingredients:
- If you can't find palm sugar, you can use brown sugar instead.
- If you can't find tamarind paste, you can use lime juice instead.
Variations:
- You can add lemongrass, galangal, or kaffir lime leaves to the spice mixture for a more complex flavor.
- You can stuff the pig with a mixture of rice, herbs, and spices before roasting for added flavor.
Tips and tricks:
- Make sure to clean the pig thoroughly before seasoning and roasting.
- Trussing the pig helps it cook evenly and stay moist.
- Baste the pig with the pan juices every 30 minutes to keep it moist and flavorful.
Storage instructions:
Leftover roasted babi guling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover babi guling in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the roasted babi guling on a large platter, garnished with fresh herbs and sliced citrus fruits.
Garnishes:
Fresh herbs, sliced citrus fruits
Pairings:
Steamed rice, pickled vegetables, sambal
Suggested side dishes:
Nasi goreng, gado-gado, tempeh goreng
Troubleshooting advice:
- If the skin isn't crispy enough, turn up the oven temperature to 400°F for the last 30 minutes of cooking.
- If the pig is cooking too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure to cook the pig to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Babi guling is a traditional Balinese dish that is typically served during special occasions and ceremonies. It is made by roasting a whole suckling pig over an open flame or in a wood-fired oven.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the roasted babi guling with steamed rice, pickled vegetables, and sambal for a traditional Balinese meal.
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Region: Indonesian