Name: Balinese Roast Pork
Yield: Serves 6 to 8
Cuisine: Indonesia
Ingredients: 2 teaspoons salt; 1 tablespoon light brown sugar; 3 stalks fresh lemongrass, trimmed and finely chopped (about ¼ cup), or 3 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler; 4 large shallots, peeled; 1 boneless pork shoulder roast (3 to 4 pounds); 5 tablespoons vegetable oil, or more as needed; 1 tablespoon chopped fresh galangal or additional fresh ginger; 1 tablespoon chopped fresh turmeric, or ½ teaspoon ground turmeric; 1 tablespoon chopped peeled fresh ginger; 4 to 8 Thai chiles, or 2 to 4 jalapeño peppers; 4 cloves garlic, peeled; 1½ teaspoons ground coriander; 1 teaspoon freshly and finely ground black pepper; 2 tablespoons fresh lime juice

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Spiced roasted pig—babi guling—is the most famous dish in Bali. Traditionally, babi guling is made with a whole suckling pig that has been stuffed with a fragrant bumbu (spice paste) and spit roasted over a charcoal fire. Turmeric, galangal, lemongrass, and coriander give it an explosive, unforgettable flavor.

The following recipe comes from Iingah Kepidana, a Balinese pit master extraordinaire, who showed me how to pound the ingredients for the spice paste in a