Babi Guling

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Recipe

Ingredients

	1 kg	Pig , whole suckling
	2 tablespoons	Vegetable oil
	5 cloves	Garlic , minced
	10 grams	Turmeric , grated
	5 grams	Galangal , grated
	5 grams	Ginger , grated
	2 stalks	Lemongrass , finely chopped
	5 pieces	Kaffir Lime Leaf , finely chopped
	2 tablespoons	Coriander Seed , ground
	1 tablespoon	Black Pepper , ground
	1 tablespoon	Salt
	1 tablespoon	Palm sugar
	1 tablespoon	Tamarind paste
	1 cup	Water
	2 tablespoons	Coconut oil

Instructions

1. 1 Preheat the oven to 160°C (320°F).
2. 2 In a large pan, heat vegetable oil over medium heat and sauté garlic, turmeric, galangal, ginger, and lemongrass until fragrant.
3. 3 Add kaffir lime leaves, ground coriander seeds, black pepper, salt, palm sugar, and tamarind paste to the pan. Cook for another 5 minutes.
4. 4 Add water to the pan and let the mixture simmer until it thickens into a paste.
5. 5 Rub the spice paste all over the inside and outside of the suckling pig.
6. 6 Place the pig on a roasting rack in a roasting pan and brush the skin with coconut oil.
7. 7 Roast in the preheated oven for about 3-4 hours, or until the skin is crispy and the meat is tender.
8. 8 Baste the pig with the juices from the pan every hour to keep it moist.
9. 9 Once cooked, let the pig rest for 15 minutes before carving.
10. 10 Serve the babi guling with steamed rice and sambal on the side.