Babi Guling (Balinese Roast Pork) 巴厘岛烧肉
Recipe source : Adapted from Mad About Food by Sylvia Tan
I always thought of babi guling as the spicy version of the Chinese roast pork. I had tried this many years ago but the the skin was not crispy. Anyway, to the best of my knowledge, the roasted skin of babi guling is comparatively not as crispy and crunchy like the Chinese-style siew yoke or roast pork. I may be wrong but this is my personal view.
Bearing this in mind, I set out to roast babi guling again with adaptations to the method as well as the ingredients to suit my own taste. I followed the Chinese method of roasting Chinese-style siew yoke by pricking the skin with sharp skewers about fifteen to twenty minutes after roasting it. I used the old fashion mortar and pestle to pound the spice ingredients instead of using modern gadgets. Of course, it took me much effort and much longer time to pound and pound, but let me assure you that the extra effort was well worth it!
The aroma from the roasting pork belly wafted through the whole house and possibly through a few neighbouring houses as well! The fragrance emitted from the mixed spices was just too wonderful to describe! I kept salivating during the entire roasting process and the spicy aroma nearly drove me crazy with anticipation!
I did not make any accompanying sauces because the spices from the marinade had infused into the meat and made it very tasty. My family liked it as it is, i.e. in its naturally baked flavour without any sauces. As I have mentioned, I personally view this babi guling as akin to the Chinese version of siew yoke.
I am very happy that this time round, the babi guling was a smashing success!
It's just too good to resist!
1.5kg pork belly
2 tbsp salt
1 tsp turmeric powder
Ingredients For Spice Paste
3 stalks serai, use white parts only - sliced
5 kaffir lime leaves
1/2 tbsp belacan
2 candle nuts or buah keras
1/2 cup shallots
4 cloves garlic
4 cm piece ginger
3 chilli padi or bird eye chillies
4 cm piece fresh turmeric
Put everything into a spice grinder or use a mortar and pestle to pound all the ingredients together to form a paste.
Top row : Serai or lemon grass
Second row from left : galangal, turmeric and ginger
Third row from left : chilli padi, candlenuts and kaffir lime leaves
Botton row from left : shallots and garlic
Ingredients of the spice paste pounded together using a mortar and pestle
1/2 tsp coriander powder
1/2 tsp pepper
1/2 tsp salt
1 1/2 tsp oil
1. Use a skewer to prick holes all over the meat side of the pork belly.
2. Then use a sharp knife to score the meat side.
3. Add other ingredients to the grounded spice paste and mix everything to blend well.
4. Then use this blended spice paste to rub onto the meat side of the pork belly.
5. Turn the meat side over so that the skin faces upward. Mix 2 tbsp salt and 1 tsp turmeric powder together and rub this mixture all over the skin side of the pork belly.
6. Place the pork belly into the refrigerator and let it marinate overnight in the fridge.
Rub the blended spice paste on the meat side of the pork belly
Grilling the pork belly
1. Preheat over at 180 degree C.
2. Place pork belly skin side up and roast for 20 minutes.
3. Remove from the oven and use a sharp skewer to prick holes all over the skin.
4. Turn the meat side up and put back into the over and roast for 30 minutes.
5. Remove from the oven. Turn the skin up side and put back into the oven. Increase the temperature to 250 degree C and turn knob to top heat using the grill function.
6. Grill 20 to 25 minutes to crisp the skin.
I am submitting this post to Asian Food Fest : Indonesia
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