Hey guys! Ever craved that incredibly crispy and flavorful Babi Guling that just melts in your mouth? Well, you're in luck! Today, we're diving deep into how to make crispy Babi Guling right in your own kitchen. Trust me, it's not as intimidating as it sounds. We'll break it down step by step, so you can impress your friends and family with this Balinese delicacy. Let's get started!

What is Babi Guling?

Before we jump into the recipe, let's talk about what Babi Guling actually is. Babi Guling, or Balinese suckling pig, is a traditional dish from Bali, Indonesia. It's basically a whole pig that's been seasoned with a complex blend of spices, then roasted over an open fire. The result? Incredibly tender, juicy meat with super crispy skin. It's a must-try if you ever visit Bali, but now you can make it at home too!

Ingredients You'll Need

Okay, let's gather our ingredients. This is where the magic happens. Don't be scared by the list; most of these are common spices you can find at your local Asian market or even online.

Main Ingredients:

• A whole pig: Okay, this might be the trickiest part. You'll need to find a butcher who can source a whole pig for you. Alternatively, you can use a large pork belly if you want to scale down the recipe.
• Banana leaves: These are used to wrap some of the spices and add a nice aroma.

Spice Paste (Base Genep):

This is the heart and soul of Babi Guling. The spice paste is what gives it that authentic Balinese flavor. Here's what you'll need:

• Shallots: About 15-20, peeled
• Garlic: About 10-12 cloves, peeled
• Ginger: A good-sized piece, peeled and roughly chopped
• Galangal (Laos): Similar to ginger, peeled and chopped
• Turmeric: Fresh turmeric is best, peeled and chopped
• Kencur (Aromatic Ginger): Adds a unique flavor, peeled and chopped
• Lemongrass: About 4-5 stalks, use the white part only, finely sliced
• Thai Chilies: As many as you like, depending on your spice preference
• Candlenuts (Kemiri): About 8-10, roasted (this helps to release their oils and flavor)
• Coriander Seeds: About 2 tablespoons, toasted
• Cumin Seeds: About 1 tablespoon, toasted
• Black Peppercorns: About 1 teaspoon
• Dried Shrimp Paste (Terasi): About 1 tablespoon, toasted
• Palm Sugar (Gula Merah): About 1 tablespoon, grated
• Salt: To taste
• Vegetable Oil: For blending

Other Flavor Enhancers:

• Turmeric Powder: For a vibrant color
• White Pepper: Adds a bit of heat
• Ground Coriander: Enhances the coriander flavor
• Bay Leaves: Adds a subtle aroma
• Lime Leaves (Kaffir Lime Leaves): For a citrusy fragrance
• Coconut Oil: For basting

Equipment You'll Need

Before we start cooking, make sure you have all the necessary equipment. Here’s a list to keep you organized:

• A large blender or food processor: To make the spice paste.
• A large bowl: For mixing the spice paste with the pork.
• Sharp knives: For prepping the ingredients.
• Cutting board: To protect your countertop.
• Roasting spit or rotisserie: This is essential for even cooking and crispy skin.
• Butcher’s twine: To tie the pig securely.
• A large roasting pan: To catch the drippings.
• Heat-resistant gloves: To handle the hot pig.
• A meat thermometer: To ensure the pork is cooked to a safe temperature.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps carefully to achieve that perfect crispy Babi Guling.

1. Prepare the Spice Paste (Base Genep)

• Toast the Spices: In a dry pan, toast the coriander seeds and cumin seeds until fragrant. This enhances their flavor.
• Blend the Ingredients: Combine all the spice paste ingredients (shallots, garlic, ginger, galangal, turmeric, kencur, lemongrass, chilies, candlenuts, toasted coriander seeds, toasted cumin seeds, black peppercorns, dried shrimp paste, palm sugar, salt, and vegetable oil) in a blender or food processor. Blend until you get a smooth paste.

2. Prepare the Pig

• Clean the Pig: Thoroughly clean the pig inside and out. Remove any remaining organs or impurities. Rinse it well and pat it dry with paper towels.
• Marinate the Pig: Generously rub the spice paste all over the inside and outside of the pig. Make sure to get into every nook and cranny. For extra flavor, you can also stuff some of the spice paste inside the pig’s cavity.
• Let it Marinate: Cover the pig and let it marinate in the refrigerator for at least 4-6 hours, or preferably overnight. This allows the flavors to penetrate the meat.

3. Prepare for Roasting

• Truss the Pig: Use butcher’s twine to truss the pig. This helps it maintain its shape during roasting. Tie the legs together and secure the body.
• Insert the Spit: Carefully insert the roasting spit through the pig’s body, ensuring it’s centered. Secure the pig tightly to the spit.

4. Roast the Pig

• Start Roasting: If you're using a traditional spit, start roasting the pig over an open fire. Make sure the fire is not too intense to avoid burning the skin. If you're using a rotisserie, set it up according to the manufacturer's instructions.
• Baste Regularly: Baste the pig with coconut oil every 30-45 minutes. This helps to keep the skin moist and ensures it crisps up nicely. You can also add some of the spice paste to the coconut oil for extra flavor.
• Monitor the Temperature: Use a meat thermometer to monitor the internal temperature of the pig. The thickest part of the meat should reach at least 165°F (74°C).
• Roast Until Crispy: Continue roasting the pig until the skin is golden brown and crispy. This usually takes about 3-4 hours, depending on the size of the pig and the heat of the fire.

5. Rest and Serve

• Let it Rest: Once the pig is cooked, remove it from the spit and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
• Carve and Serve: Carve the Babi Guling and serve it with steamed rice, lawar (Balinese vegetable salad), and sambal (Balinese chili sauce). Don't forget to serve some of the crispy skin – that's the best part!

Tips for the Perfect Crispy Skin

Achieving that perfect crispy skin is the ultimate goal when making Babi Guling. Here are some tips to help you get it right:

• Dry the Skin: Before roasting, make sure the pig's skin is completely dry. You can use paper towels to pat it dry, or even leave it uncovered in the refrigerator overnight to dry out.
• Baste with Coconut Oil: Regularly basting the pig with coconut oil helps to keep the skin moist and encourages it to crisp up. You can also add a little bit of vinegar to the coconut oil for extra crispiness.
• Control the Heat: Avoid roasting the pig over too high of heat, as this can cause the skin to burn before the meat is cooked through. Keep the heat consistent and moderate.
• Score the Skin: Before roasting, you can score the pig's skin in a diamond pattern. This helps the fat render out and allows the skin to crisp up more evenly.

Variations and Adaptations

While this recipe is for traditional Balinese Babi Guling, there are some variations and adaptations you can try:

• Pork Belly: If you don't want to roast a whole pig, you can use a large pork belly instead. Follow the same steps for marinating and roasting, but adjust the cooking time accordingly.
• Oven-Roasted: If you don't have a spit or rotisserie, you can roast the Babi Guling in the oven. Place the pig in a large roasting pan and roast it at a low temperature (around 300°F or 150°C) for several hours, basting it regularly with coconut oil.
• Spicy Version: If you like your Babi Guling extra spicy, add more chilies to the spice paste or serve it with a fiery sambal.

Serving Suggestions

Babi Guling is traditionally served with:

• Steamed Rice: The perfect accompaniment to soak up all those delicious flavors.
• Lawar: A Balinese vegetable salad made with green beans, coconut, and spices.
• Sambal: A spicy Balinese chili sauce.
• Soup: A light and refreshing soup to balance the richness of the Babi Guling.

Conclusion

So there you have it, guys! A complete guide to making crispy Babi Guling at home. It might seem like a lot of work, but trust me, the results are totally worth it. Imagine sinking your teeth into that incredibly flavorful and crispy skin, with tender, juicy meat that just melts in your mouth. Give it a try, and let me know how it turns out! Happy cooking!