Citizens, as we approach the New Year, my mind of course wanders to the most celebratory dishes one might serve at this most festive time of year. …and what is more festive than a whole roast suckling pig, especially prepared in the spicy tradition of the Indonesian Island of Bali? 🙂
Babi guling is a roasted Balinese pig stuffed with chili, turmeric, garlic, and ginger, amongst other fragrant leaves, herbs and spices. My version can be made in a home oven and is truly amongst the most succulent and distinctive celebratory roasts you will ever experience! 🙂
As noted on vice.com:
Unlike the rest of predominantly Muslim Indonesia, Bali’s Hindu majority has no qualms about dining on every part of the porker. Babi guling warungs (bare-bones streetside eateries) are all over the island, usually marked with a poorly photoshopped image of a pig ripped from Google images, but few are as famous as where I am now: Warung Babi Guling Ibu Oka 3.
Since Anthony Bourdain himself proclaimed it the best he’d ever eaten, the ramshackle warung has moved to fancier digs and opened up two other branches—one canteen, Ibu Oka 1, and one other full-fledged restaurant, Ibu Oka 2, near the outskirts of town—to doll out porcine glory to the masses.
“You know, babi guling is not very healthy. It’s not something we Balinese eat every day—I usually stick to vegetables,” my motorbike driver tells me on the way over. He laughs while weaving between the thieving monkeys and hordes of dazed Caucasians in fisherman pants that wander the streets of Ubud. “But, you know, sometimes I just have to have it.”
My version includes a few unique TFD touches, such as using coconut water instead of regular water for basting, as well as other special ingredients and techniques! You can buy the proper shrimp paste for this recipe here.
Battle on and a happy 2016 to you all – The Generalissimo
The Hirshon Balinese Suckling Pig - Babi Guling
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