Balinese Roast Pork Babi Guling Recipes
BALINESE ROAST PORK / BABI GULING
Number Of Ingredients 13
Steps:
- 1. Using a sharp, heavy knife, cut a deep pocket in one side of the roast, starting and ending about 3/4 inch from each end and cutting almost all the way through to the other side. Set the roast aside while you prepare the spice paste.2. Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, and salt in a mortar and pound to a smooth paste with the pestle. If you don't have a mortar and pestle, combine all the ingredients in a food processor or mini chopper and process to a smooth paste.3. Heat 3 tablespoons of the oil in a wok or small nonstick skillet over medium heat. Add the spice paste and sauté until fragrant and shiny, about 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature, about 15 minutes.4. Spread half the cooled spice paste into the pocket you cut in the side of the pork roast. Tie the roast, using butcher's string at 1-inch intervals, or pin the opening shut with metal skewers. Using a rubber spatula, spread the remaining paste over the entire surface of the roast and set aside while you prepare the grill.5. Rotisserie method: Set up the grill for the rotisserie and preheat the grill to high. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill until nicely browned on all sides and cooked through, 1 to 1 1/2 hours, brushing with the remaining oil as needed. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) When tested with an instant-read meat thermometer, the internal temperature should read 190°F for very well done. (This is the way Indonesians prefer their pork.)Indirect grilling method: Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover, and cook until nicely browned on all sides and the internal temperature is 190°F, 1 1/2 to 2 hours, basting with the remaining oil occasionally. (Here, too, if using charcoal, add fresh coals, as per above.)6. Transfer the roast to a cutting board or platter, removing it from the spit first, if necessary, and let stand for 10 minutes, then remove the string or skewers and cut the roast into thin crosswise slices to serve.Serves 6 to 8
Nutrition Facts : Nutritional Facts Serves
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- Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, salt, and 1 Tbsp vegetable oil in a mortar and pound to a smooth paste with the pestle, or puree in a blender or food processor to a smooth paste.
- Heat 2 Tbsp of oil in a wok or skillet over medium heat. Add the spice paste and saute until fragrant, about 5 minutes. Stir frequently to avoid splattering, and run your fan on high. Remove from pan and let cool. The paste can be made up to a day in advance and refrigerated in an airtight container.
- Trim the roast of excess fat, if any. Using a sharp knife, make a deep slice in the center of roast, starting and ending 3/4 inch from the ends, and cutting almost though to the other side of the roast. You should have a nice pocket about 6 inches long.
- Fill the pocket with spice paste and tie the roast back together with kitchen twine or pin it with metal skewers. Spread the remaining paste all over the outside of the roast. If any spice mixture remains, set it aside to add during the grilling process.
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