Babi Guling

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C fan. Pat the pork belly very dry, then score the skin in 1 cm intervals without cutting deeply into the meat. Rub all over with the lime juice and 6 g of the salt, working some into the cuts and underside. Drying and scoring the skin well is key for blistered crackling in a short cooking time.

   700 g pork belly, skin-on, boneless15 ml lime juice10 g fine sea salt
2. 2

   Make the spice paste: blend the turmeric, lemongrass, ginger, galangal, garlic, shallots, candlenuts, 4 makrut lime leaves, coriander, white pepper, 20 ml coconut oil, water, and the remaining 4 g salt to a mostly smooth paste. If needed, stop and scrape down the blender so fibrous lemongrass breaks down evenly.

   20 g fresh turmeric, peeled and sliced25 g lemongrass, tender inner part only, sliced20 g fresh ginger, peeled and sliced20 g fresh galangal, peeled and sliced20 g garlic cloves60 g shallots, sliced20 g candlenuts4 leaves makrut lime leaves, central ribs removed4 g ground coriander2 g ground white pepper20 ml coconut oil30 ml water10 g fine sea salt
3. 3

   Open the pork belly flat with the skin side down. Spread the spice paste over the meat side only, leaving the skin clean and dry so it can crisp. Roll or fold the pork into a compact roast and tie securely at 3-4 cm intervals. Brush the skin with 10 ml coconut oil.

   700 g pork belly, skin-on, boneless10 ml coconut oil
4. 4

   Place the pork on a rack set over a tray and roast for 20 minutes at 220°C fan to start blistering the skin. The high heat rapidly renders the top layer of fat and helps mimic the intense roasting of traditional guling.

   700 g pork belly, skin-on, boneless
5. 5

   Reduce the oven to 180°C fan and continue roasting for 25-30 minutes, until the thickest part reaches at least 68-70°C and the juices run mostly clear. If the skin is not yet deeply crisp, return it to 220°C for the last 5 minutes. The pork should be cooked through but still juicy.

   700 g pork belly, skin-on, boneless
6. 6

   Rest the roast for 10 minutes on a warm board. Resting lets the juices redistribute and keeps the spiced interior moist when sliced.

7. 7

   Slice or chop the pork into thick pieces, making sure each portion gets some crackling and seasoned meat. Scatter with the finely sliced makrut lime leaves and serve immediately with cucumber on the side for freshness.

   700 g pork belly, skin-on, boneless2 leaves makrut lime leaves, very finely sliced120 g cucumber, sliced

Origin & History

Babi guling is one of Bali's most celebrated ceremonial dishes, traditionally prepared by rubbing a whole pig with base genep, a complex Balinese spice mixture, before slow spit-roasting it over a fire. It is commonly served at festivals, temple celebrations, and family gatherings, where the contrast of aromatic meat and crisp skin is especially prized.