Babi Guling (Spit-roasted pig, Bali Style)
Ingredients:
Suckling pig: 1, about 4,5 kg (10 lb)
Onion : 1 , large, peeled and finely chopped
Garlic: 2 cloves, peeled and finely chopped
Cloves (cengkeh) 3 whole
Ginger: 1 tsp, ground
Coriander (Ketumbar) : 1 tsp, ground
Red Chili : ½, crushed
Salam Leaves (daun salam) : 2
Turmeric (Kunyit) : 4 tsp, ground
Salt : 3 Tbsp
Coconut milk : 250 ml (1 cup), Squeezed from 1 grated coconut with sufficient water added
Coconut : 2 Tbsp, desiccated or freshly grated
Method:
- Wash pig thoroughly in cool water in preparation for stuffing set aside
- Mix together onion, garlic, cloves, ginger, coriander, chili and salam leaves, then, add 2 tsp turmeric and 1 1/2 Tbsp salt
- Stuff pig with above mixture, rubbing interior thoroughly. Sew up cavity.
- Separately mix together remaining turmeric and salt and rub onto pig’s skin
- Skewer pig and roast over red-hot, smokeless charcoal fire. Rotate constantly. Brush pig occasionally with coconut milk mixed with desccated or freshly grated coconut. Cook for approximately 4 hours until meat is tender and skin crisp.
Source: The complete Indonesian cookbook; Agnes de Keijzer Brackman & Cathay Brackman
LELAWAR BALI (Shredded Spicy Pork)
Ingredients:
Boneles Pork : 450 g (1 lb)
Onion : 1, small, peeled and finely chopped
Garlic : 2 cloves, peeled and finely chopped
Cumin (jinten): ½ tsp, ground
Coriander (ketumbar): 1 tsp, ground
Galangal (laos): 1 tsp, ground
Salt: 1 tsp
Vegetable oil : 1 Tbsp
Red chili : 1, sliced either diagonally or into strips
Salam leaf (daun salam) : 1
Coconut milk : 250 ml ( 1cup), squeezed from ½ grated coconut with sufficient water added
Tamarind (Asam Jawa) juice : 1 Tbsp
Method
- Cut pork into thin strips. Mix onion and garlic with pork. Then, rub pork with cumin, coriander, galangal and salt. Set aside
- Heat oil in frying pan (skillet) and add pork. Sauté for several minutes
- Add chili, salam leaf and coconut milk. Simmer, uncovered until meat is very tender. Then, add tamarind juice. Serve
Source: The complete Indonesian cookbook; Agnes de Keijzer Brackman & Cathay Brackman