Guling Celeng

Suckling Pig

If there's just one dish that people remember after a visit to Bali, it's this famous delicacy, usually known by its Indonesian name, Babi Guling.

Ingredients:

• 1 suckling pig, weighing about 6-8 kg (13-17 lb)
• 1 ½ tablespoons salt
• 10 shallots, peeled and sliced
• 6 cloves garlic, peeled and chopped
• 5 cm (2 in) ginger, peeled and chopped
• 15 candlenuts, chopped
• 10 cm (4 in) fresh turmeric, peeled and chopped
• 2 tablespoons coriander seeds, crushed
• 5 cm (2 in) laos, finely chopped
• 25-30 bird's-eye chilies, sliced
• 10 stalks lemon grass, sliced
• 1 tablespoon black peppercorns, crushed
• 1 teaspoon dried shrimp paste, roasted
• 5 fragrant lime leaves, finely shredded
• 2 salam leaves
• 2 ½ tablespoons oil
• 4 tablespoons turmeric water

See also : Basic Ingredients

Directions:

Ensure inside of sucking pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling pig with this mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.

Place suckling pig on roasting rack on roast in hot oven (220o c / 425o f) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint: if you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.