Balinese Style Roasted Suckling Pig - Babi Guling

1 piglet removed the hairs and very clean) about 20 kg

For the chopped spices

10 tablespoons shallot
7 tablespoons garlic
5 tablespoons turmeric
4 tablespoons hot chilies

4 tablespoons greater galangal

About the image above: Balinese style roasted suckling pig

6-7 pieces dried cloves
4 tablespoons ginger
1 piece small dried nutmeg

10 pieces dried candlenuts

4 teaspoons of coriander

1½ teaspoon black pepper

5 pieces crushed dried long pepper
10 pieces salam leaves

½ teaspoon benzoic

2/3 cup coconut oil

salt to taste
1 kilogram fresh young star fruit leaves for stuffing, roughly chopped

For the spices: chopped the spices finely (except the salam leaves) and mix with the oil.

Combine the star fruit leaves with the spice.

For the piglet: clean and insert a piece of large wooden stick (strong one, probably about 1½ - 2 meter long) into pig’s body from anus until it comes out of the mouth. Stuff the piglet with the star fruit leaves mixture and allows filling the hollow space in the pig’s belly to make sure the hollow is filled and sewing the opening on the lower belly with thread. Rub skin of the pig before roasting with turmeric extract to give yellowish-golden effect when it cooked.

In the open space, prepare a roasting fire made of coconut fibers and shells. Roast the piglet slowly by turning the wooden handle of giant stick. Keep turning the to make sure the heat cook the piglet and sometime turn the pole left and right alternately.. Make sure the amber wills not goes off until the piglet is really well-done and have a crunchy golden to reddish skin. When ready, take the piglet out from the fire and pull out the wooden stick and the suckling pig is ready to be served. Makes about 50 servings

To serve: take the skin and slice the meat of the roasting suckling pig. Serve with the stuffing and the juice from the stuffing. h

Helpful hints: if you wish to serve suckling pig for your party, you can prepare the ingredients earlier. All spiced you can prepare a day before. This is also can be cook in a large oven but the taste will be a bit different as well as the crunchiness of the skin of this suckling pig.