How To Make BABI GULING RECIPE Tasty And Delicious

How To Make BABI GULING RECIPE Tasty And Delicious – Although the majority of the population Muslim Indonesia, some areas, such as in Bali and North Sumatra have special food of the pigs or pork spit roasted. So to say the pig Spit is one of the typical culinary archipelago. Even in Bali, the Babi Guling became the special dishes and the most famous of the Gianyar Regency.

the most-awaited culinary is pig pillow case, especially for you who are allowed to eat pork. There are so many pig Tavern scroll can stop off, but you can not arbitrarily choose the pig stalls come out.


Babi Guling Ingredients:

  • 2.5 kg piece pork belly (skin on)
  • 1½ tbsp salt
  • 5 kaffir lime leaves, shredded
  • 2 dried salam leaves, crumbled (optional)
  • 50 gram finely grated fresh turmeric (or 1 tbsp ground dried turmeric) mixed with 125ml water, strained, solidsdiscarded
  • Spice paste
  • 80 gram fresh turmeric, chopped
  • 12 birdseye chillies, chopped
  • 8 golden shallots, chopped
  • 5 large garlic cloves
  • 2 large lemongrass stalks, (white part only), chopped
  • 10 grams ginger, chopped
  • 2 tbsp coriander seeds, crushed
  • 2 tbsp vegetable oil
  • 1 tbsp black peppercorns, crushed
  • 1 tbsp chopped galangal
  • 1 tsp ground kencur

Babi Guling preparation:

  1. Rub pork belly skin and meat with salt and set aside.

  2. For spice paste, process ingredients and 1 tsp fine sea salt in a food processor until a fine paste forms.

  3. Preheat oven to 200C

  4. Place pork skin-side down on a work surface. Spread over spice paste, sprinkle lime leaves and salam leaves along one long side, then roll to form a long cylinder.

  5. Secure with satay sticks or tie at intervals with kitchen string. Brush rind with turmeric juice and leave to marinate in a draughty cool place to dry skin for 30 min.

  6. Place pork on a rack in a baking dish and roast until skin crackles for 30 min

  7. Reduce oven to 175C and baste occasionally with pan juices until juices run clear when the thickest part of the pork is pierced with a skewer for an hour and 15 min.

  8. Pull it out the oven and let it sit out allowing the fat to settle for about 10 minutes.

  9. Remove satay sticks or string and slice the meat


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