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 6-8kg
1½ tbsp salt
200 shallots, peeled and sliced
100 g cloves garlic, peeled and sliced
50 g ginger, peeled & chopped
300 g candlenuts, chopped
350 g fresh turmeric, peeled &chopped
3 tbsp coriander seeds, crushed
80 g laos, finely chopped
120 g bird’s-eye chilies, sliced
10 stalks lemon grass, finely sliced
1 tbsp black peppercorns, crushed
1 tsp dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2½ tbsp oil
4 tbsp turmeric water

PREPARATIONS :
Ensure inside of suckling 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 with 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 and roast in hot oven (220°C / 425°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, and 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 barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.