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Balinese Babi Guling, traditional roasted pork
Traditional Balinese roast pork with rich spices

Balinese Roast Pork (Babi Guling)

Author: Flavelo
Recipes Main Courses
The secret to Balinese roast pork is the 'Bumbu' – a complex spice paste used to stuff and rub the meat. Turmeric gives it the characteristic yellow color and earthy flavor, while lemongrass and ginger add freshness. Since we rarely roast a whole pig on a spit at home, this recipe adapts the technique: drying the skin slowly and steaming the meat with spices.
🕒 Prep Time 40 mins
🍳 Cook Time 5 hrs
⌛ Total Time 5 hrs 40 mins
🍽️ Servings 20 servings
🔥 Calories 720 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Mortar and pestle or food processor
  • Roasting pan with rack
  • Brush

Instructions

1 ✓

Clean the meat. If using skin-on pork, wipe the skin completely dry and prick it all over with a needle (don't cut into the meat!), then rub with salt.

Tip: Pricking helps the fat escape from under the skin, ensuring it gets crispy rather than chewy.
2 ✓

Make the spice paste (Bumbu): crush the garlic, ginger, turmeric, lemongrass, chilies, sugar, coriander, and coconut oil in a mortar or food processor.

Tip: The paste should be creamy and intensely fragrant.
3 ✓

Rub the meat side (NOT the skin!) with the paste. If using a whole pig, stuff the cavity.

Tip: The spice paste will burn on the skin, so keep it only on the meat.
4 ✓

Place the meat skin-side up on a rack or banana leaves in a roasting pan. Roast at a low temperature (300°F / 150°C) for about 3-4 hours.

Tip: This phase is about tenderizing the meat. The collagen turns into gelatin.
5 ✓

Finally, increase the heat to 425°F (220°C) and roast for another 20-30 minutes until the skin bubbles and becomes crackling crisp.

Tip: Watch constantly, as the skin can burn suddenly!

Recipe FAQ

How do I get crispy skin?
The skin must be completely dry before roasting. During roasting, the fat renders out, and the skin 'fries' in its own fat.
I don't have banana leaves.
Use parchment paper or aluminum foil under the meat, though banana leaves add a subtle tea-like aroma.

Ingredients

  • 1 whole Suckling Pig (or for home: 4-6 lbs Pork Belly/Shoulder with skin)
  • 10 cloves Garlic
  • 2 oz Fresh Ginger
  • 1 oz Fresh Turmeric (or 1 tbsp powder)
  • 3 stalks Lemongrass (white part only)
  • 2 tbsp Coriander Seeds (toasted, ground)
  • 5 whole Chili Peppers
  • 2 tbsp Salt
  • 2 oz Palm Sugar (or Brown Sugar)
  • 3 tbsp Coconut Oil
  • 3 leaves Banana Leaves (optional)