Pork Entertaining Main Asian

Balinese roast pork (babu guling)

Name: Balinese roast pork (babu guling) recipe
Yield: 6
Cuisine: /asian
Ingredients: 50g fresh turmeric (or 1 tbs ground turmeric); 2.5kg piece pork belly; 1 /10.00 ml salt flakes; 5 makrut lime leaves, finely shredded; 2 salam leaves (optional, see note); Pickles, to serve; Salad, to serve; Steamed rice, to serve; 125g eschalot; 8-15 bird’s-eye chillies (to taste), chopped; 5 large garlic cloves; 2 large lemongrass stalks (white part only), chopped; 40.00 ml chopped fresh ginger; 40.00 ml chopped fresh turmeric; 20.00 ml chopped fresh galangal; 1 tsp ground kencur (aromatic ginger, from Asian grocers, optional); 40.00 ml coriander seeds, crushed; 20.00 ml black peppercorns, crushed; 40.00 ml neutral oil (such as canola or vegetable oil)

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by delicious. team

delicious. team

Dec 11, 2024

"One of the most delicious preparations from Hindu Bali, babi guling, or spit-roasted suckling pig, is a firm favourite for any visitor to the island. It’s tender and sinfully delicious, with perfect crackling. As the option of using a whole pig is not readily accessible to the home cook, I have come up with this version using pork belly. In fact, you can use just about any cut of pork with a good cap of skin for crackling." - Tony Tan

This recipe is from an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

50g fresh turmeric (or 1 tbs ground turmeric)
2.5kg piece pork belly
1 /2 tbs salt flakes
5 makrut lime leaves, finely shredded
2 salam leaves (optional, see note)
Pickles, to serve
Salad, to serve
Steamed rice, to serve

Spice paste

3/4 cup (125g) chopped eschalots
8-15 bird’s-eye chillies (to taste), chopped
5 large garlic cloves
2 large lemongrass stalks (white part only), chopped
2 tbs chopped fresh ginger
2 tbs chopped fresh turmeric
1 tbs chopped fresh galangal
1 tsp ground kencur (aromatic ginger, from Asian grocers, optional)
2 tbs coriander seeds, crushed
1 tbs black peppercorns, crushed
2 tbs neutral oil (such as canola or vegetable oil)

Method

1.

Blend the turmeric with 1/2 cup (125ml) water in a food processor, then strain into a small bowl. Set aside. Rub the pork belly all over with the salt, massaging it into the flesh and the skin, then set aside while you make the spice paste.
2.

For the spice paste, blend all ingredients with 1 tsp fine salt in a food processor until well combined. Place pork belly skin-side down, then pack the meat side with the spice paste, spreading it to the edges and topping it with the lime and salam leaves. Roll up the pork belly and secure it with kitchen string. Brush the skin with the turmeric juice and leave at room temperature for 30 minutes to marinate.
3.

Preheat oven to 200°C/180°C fan-forced.
4.

Place the pork on a wire rack set over a baking tray and roast, basting two or three times, for 1 hour 30 minutes, or until skin is crisp and meat is cooked through (juices should run clear when you pierce the thickest part with a skewer). Remove from the oven and rest for 10 minutes to allow the fat to settle.
5.

Remove string, then carve meat into slices. Serve with pickles, salad and rice.

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Recipe Notes

Salam leaves have an earthy, citrussy flavour. They’re available from Asian grocers. Bay leaves are often used instead but I’m not convinced - so if you can’t find salam leaves, go without.