Babi Guling (Roasted Sucking Piglet)

Yield: 10 servings

10 lb Suckling piglet
4 -inch piece of fresh Ginger; shredded
3 ts Turmeric powder
4 Green cardamoms; crushed
1 tb Chili powder
2 tb Salt
1 ts Grated nutmeg
3 ts Dried shrimp paste
1 Stalk lemon grass, -finely chopped
8 Cloves
2 ts Black peppercorns
1 tb Tamarind
4 tb Vegetable oil
2 lg Onions; chopped
4 cl Garlic; crushed
-salt
-pepper

The most popular Balinese festive dish. Have the butcher clean and prepare the piglet. Wash well and wipe dry. Grind ginger, turmeric, cardamom, chili, salt, nutmeg and shrimp paste. Add lemon grass, cloves, peppercorns and tamarind. Heat oil and fry the onion and garlic until soft. Add ground seasonings and fry for 4 minutes. Stuff into the prepared piglet and sew up opening. Rub skin with salt and pepper mixed with vegetable oil. Bake on a spit over a charcoal fire or in a moderately hot oven for 2.1/2 hours. Test if the meat is done by inserting a skewer into the thickest part. If the liquid runs clear the piglet is cooked. Baste with oil during cooking. Serve slices of pork with white rice and a hot tomato and chili sambal. If preparing a larger pig, increase the amounts of ingredients accordingly and allow extra cooking time.

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