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Balinese Babi Guling (spiced roasted pig)

Posted by Chef Perry P. Perkins on

Balinese Babi Guling

(spiced roasted pig)

Recipes from “La Caja China World

Babi guling (spiced roasted pig ) is the most famous dish in Bali. Traditionally, babi guling is made with a whole suckling pig that has been rubbed with a fragrant bumbu (spice paste) and spit-roasted over a barbecue.

Lemongrass, turmeric, and coriander make this one exquisitely flavorful pork dish.

  • 20-25lb piglet, dressed 1.5 Tbs of salt
  • 10 shallot, peeled and sliced 6 cloves of garlic, chopped
  • 2 inches of ginger 2 Tbs. sweet paprika
  • 2 Tbs turmeric 2 Tbs coriander seeds, crushed
  • 25-30 Thai chilies, sliced 10 stalks of lemon grass
  • 1 Tbs peppercorns, crushed 1 Tbs dried shrimp paste
  • 1 Tbs lime juice 2 tsp curry
  • ¼ cup of oil 4 Tbs turmeric juice

To make turmeric juice, peel six inches of turmeric, slice it finely, then pound the sliced turmeric in a mortar then mix it with a cup of water, let stand for couple of minutes then strain through sieve, press firmly the pounded turmeric with the back of the spoon to extract all the juice. Alternately, mix 1 Tbs powdered turmeric with 1 cup water.

Combine shallots, ginger, chilies, lime juice, paprika, lemongrass, shrimp paste, curry, garlic, coriander, peppercorns, and olive in food processor and work, adding oil as needed, into a thin paste.

Season inside and outside of the suckling pig with salt. Rub the outside of the suckling pig with turmeric water until the skin is yellow.

Rub the belly, and underside of the pig with spice paste, and then cover the belly cavity with foil.

Lightly oil La Caja China rack place your piglet on it, belly up, with its legs close the side of the body.

Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2, or Semi Pro Box, and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now.

After 1 hour (1st hour) add 9 lbs. of charcoal (note time).

Continue to add 9 lbs. of charcoal every hour until you reach 195 F on the meat thermometer.

Once you reach 195 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor it will damage them.

Remove the ash pan from the box and dispose of the ashes.

Flip the pig over to crispy the skin. This is easily done using our patented Rack System, just grab the end of the Rack lift and slide as you pull upward, using the other hand grab the top end of the other rack and slide it down.

Score the skin using a knife, this helps to remove the fat and crisp the skin. Cover the box again with the ash pan and the charcoal grid; do not add more charcoal at this time.

After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.

Remove sucking from Caja and allow to rest 30 minutes.

The pig is “done” when the temperature in the thickest part of the ham registers 160 degrees. For a “pulled pork” consistency, shoot for 195F-200F.

Nasi Kuning

(coconut yellow rice)

Yellow, one of the four sacred colors, makes this festive rice dish strikingly different from the normal, everyday steamed rice. The rice is cooked in lightly seasoned coconut milk and chicken stock for extra flavor, while the touch of oil in the coconut milk gives it a glistening appearance and keeps each grain separate.

  • 1½ cups long grain rice, washed and drained
  • 2½ cups coconut milk
  • ¾ cup chicken stock
  • 1 tsp curry
  • 1 stalk lemon grass, bruised
  • ½ cup carrot matchsticks
  • 2 tbsp turmeric water
  • 1 tbsp salt

Combine all ingredients in rice cooker or heavy stockpot and simmer, covered until done.

Helpful hints: if you’re are not using a rice cooker, cook the rice over high heat until the liquid comes to a boil, then lower heat and cook gently, stirring often, so that the coconut milk does not catch and burn on the bottom of the pan.

Remove the lemon grass before serving.

 Chef Perry P. Perkins comes from a long line of professional cooks.

As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, and La Caja China Party.

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