Babi Guling or Suckling Pig, has a succulent meat with a salty rough skin. One portion of Babi Guling contains cooked rice, Lawar (vegetable mix with a strong coconut and Alpinia Galanga (known as Lengkuas in Indonesian) flavour.
Typically, suckling pig is a whole pig roasted over a fire and cooked to perfection. I’m living in a 2 bedroom apartment in Finland now, so I get creative. How creative? Let me break it to you!
1st and foremost, I am using machine to roast it. Russel Hobbs Cyclofry Plus helped me reduce the amount of possible smoke and other unnecessary noise on our 2 bedroom apartment. This ain’t advertisement! You can use any machineries available to imitate the Rotisserie methods here.
2nd thing is fact that living in Finland is somewhat limits me from using the correct amount of spices but fret not! The stars were aligned. I got most of the fresh spices I was searching for. Unless the curcuma, I got a powdered Curcuma instead of the fresher ones. Taste wise? Delish.
3rdly, I am cooking for 2, so instead of whole pig, I cooked only the Pork Belly part. You will see how I managed to use aluminium foil and butcher’s twine!
Got it? Good. Now let’s start to work!
For Suckling Pig , the ingredients are :
*MAIN* = Pork Belly approx. 1,5 kg. Dry the skin by putting them in the fridge overnight.
- 60 gr Shallot
- 50 gr Garlic
- 8 gr Alpinia galanga
- 8 gr Ginger
- 8 gr Curcuma
- 8 gr Kaempferia galanga
- 8 gr fish paste
- 2 chili pepper preferably the big red Cubanelle
- 7-8 pcs red Rawit Chilli
- 6 pcs Candlenut
- 3-4 pcs Indonesian Bay Leaf
- 3-4 pcs Lime Leaf
- 2 pcs Lemon grass
- 1 tsp Coriander Seeds
- Frying oil
- Salt and pepper of your preference
(Coconut Water Mix)
- Coconut Water
- Sweet soy sauce or you can substitute it with Curcuma Powder. Personally I prefer the sweet soy sauce because I love sweet .. hahaha!
2. Take out meat from fridge and clean the salt off from it.
3. Pour spices on top of the meat then roll.
4. Close the open part with aluminium foil then seal with butcher’s twine.
5. Push in the rotisserie forks
Thanks for reading! For more detailed video, head to =
Tips dan Tricks :
- Suckling Pig needs a little bit of water on the spices.
- The end result will likely succeeded more than the skin part as it takes more detailed cooking temperatures, thickness, types of salt, and certain temperatures.
- How to store : Sealed in container and fridge them.
Shelf Life :
- You can put in the chiller then keep in the fridge for 1 week.
- Inspired by mmehuillet, an Indonesian woman living in French.
- Recooked by admin = Khatarina Dian, an Indonesian cook living in Finland. She graduated from Suomen Diakoniaopisto in Helsinki. Her regular kitchen is a standar country house with 1 oven, 4 stoves dan 1 exhaust hood.
- Also inspired by Youtube Channel : Berburu Makan