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roast pork with rice

Babi Guling (Balinese Roast Pork)

Babi Guling is Bali’s iconic roast pork marinated with vibrant spices roasted until tender with crispy crackling perfect for festive family meals.
Prep Time 20 minutes
Cook Time 3 hours
marinating time 1 hour
Course Main Course
Cuisine Indonesian
Servings 4
Calories 790 kcal

Ingredients
  

For the Spice Paste (Base Gede)

  • 8 shallots
  • 6 cloves garlic
  • 5 cm fresh turmeric peeled
  • 5 cm fresh ginger peeled
  • 5 cm fresh galangal peeled
  • 6 candlenuts sub macadamia nuts if needed
  • 10 red chillies deseeded if milder heat preferred
  • 2 stalks lemongrass white part only, chopped
  • 1 tbsp coriander seeds toasted
  • 1 tsp black peppercorns
  • 1 tsp shrimp paste terasi, toasted
  • 2 tsp salt

For the Pork

  • 2 kg boneless pork shoulder with skin on scored
  • Juice of 2 limes
  • 4 kaffir lime leaves finely sliced
  • 4 bay leaves Indonesian salam leaves if available
  • 1 tbsp coconut oil

For Stuffing

  • 100 g cassava leaves or spinach shredded
  • 1 stalk lemongrass bruised
  • 3 kaffir lime leaves
  • 1 tbsp spice paste from above

Instructions
 

  • To begin, place shallots, garlic, turmeric, ginger, galangal, candlenuts, chillies, lemongrass, coriander seeds, peppercorns, shrimp paste, and salt into a food processor. Blend until a smooth paste forms. For best results, scrape down the sides to ensure even blending.
  • Rub the pork shoulder thoroughly with lime juice, ensuring it gets into the scored skin. Pat dry with kitchen paper. This removes excess moisture and enhances crisping later.
  • Spread two thirds of the spice paste evenly over the pork, massaging it deeply into the cuts and underside of the meat. Reserve the remaining third for stuffing. Leave to marinate for at least 1 hour, preferably overnight in the fridge for maximum flavour infusion.
  • In a bowl, mix cassava leaves or spinach with the reserved spice paste, kaffir lime leaves, and bruised lemongrass. Toss until all leaves are coated well. This aromatic stuffing will flavour the pork from the inside out.
  • Place the seasoned stuffing along the centre of the pork. Roll tightly and secure with kitchen twine at intervals to keep the stuffing enclosed during roasting.
  • Preheat your oven to 180°C. Line a large roasting tray with foil. Place a roasting rack on top and set the rolled pork onto it, seam side down, to allow air circulation for crisping.
  • Roast for 2.5 to 3 hours, basting every 30 minutes with coconut oil for golden skin. Rotate the tray if needed for even cooking. The pork should be tender with crisp, blistered skin.
  • Once cooked, remove the pork from the oven and allow it to rest uncovered for at least 15 minutes. This ensures juices redistribute, keeping the meat succulent.
  • Remove kitchen twine carefully. Slice thick pieces of pork ensuring some stuffing in each slice. Serve alongside steamed rice, lawar (Balinese mixed vegetables), and sambal matah (Balinese raw chilli relish).
  • Arrange the pork slices neatly with stuffing visible, garnish with extra kaffir lime leaves or fried shallots. Offer lime wedges and sambal on the side to brighten the rich flavours.

Nutrition

Serving: 1Calories: 790kcalCarbohydrates: 25gProtein: 119gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 314mgSodium: 1515mgPotassium: 2685mgFiber: 5gSugar: 10gVitamin A: 4012IUVitamin C: 175mgCalcium: 135mgIron: 8mg
Keyword roast pork
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