Indonesian Street Food in Bali Indonesia - BABI GULING WHOLE ROASTED PIG + CRISPY PORK BELLY IN BALI

Wash and shave the whole pig to clean and sterilize.

Tie the pig onto a long spit.

Stuff the pig with the local Balinese spice mixture called Bumbu Genep.

Sew up the pig and rub it with a special sauce marinade to achieve a red and golden brown color.

Place the spit onto the wood fire, using mango and coconut wood for a hotter fire.

Cook the small pig for about 1 hour and the medium pig for about 2 hours, turning it by hand.

Check the pig as it cooks, noting the golden brown color of the skin.

Prepare the organs for traditional Balinese sausage in the kitchen, ensuring no part of the animal goes to waste.

Once cooked, cut a piece of the babi guling skin to taste, noting its crispiness.

Cut the leg of the pig to taste, ensuring it is juicy and tender.

Taste the pork belly, noting its tenderness and flavor from the bumbu spices.

Add sambal to the pork for extra flavor.

Prepare a plate with nasi campur, including rice, babi guling, fried pork blood, fried pork liver, and Lawar salad.

Taste the combination of the crispy skin, meat, and bumbu with sambal, noting the flavors.

Try the pork foot, commenting on its gelatinous texture.

Serve the babi guling on a sizzling hot plate with water spinach, onions, and bumbu spices.

Equipment Needed

Spice Level:

Allergens