Babi Guling
Bali's celebrated spice-rubbed roast pork, packed with lemongrass and turmeric and roasted until the skin shatters into crisp crackling.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Score the pork skin in a tight crosshatch pattern, then rub the flesh side (not the skin) all over with the blended garlic-shallot-candlenut paste mixed with the sliced lemongrass, turmeric, 1 tablespoon salt, and 2 teaspoons ground coriander. Refrigerate the seasoned belly uncovered for at least 2 hours so the skin dries.
- 2
Preheat the oven to 300°F. Roll the belly tightly with the spice paste inside, tie it firmly with kitchen twine at 1-inch intervals, and pat the skin completely dry, then rub the skin with 1 teaspoon salt and a little oil.
- 3
Roast the rolled pork seam-side down on a rack for 2 hours, until the meat is fork-tender and the internal temperature reaches 190°F.
- 4
Increase the oven to 475°F and roast a further 25 to 35 minutes, watching closely, until the skin blisters and crackles into golden, glassy crackling. Rest 15 minutes, then slice into thick rounds and serve with rice and lawar vegetables.
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