Babi Guling

Babi Guling is probably one of Bali’s oldest and most authentic dishes and definitely one of my favourites.

Roughly translating to turning pig, aka spit roasted suckling pig, this meal used to be reserved for special occasions and ceremonies such as weddings and funerals. These days, Babi Guling can be found on almost every street corner across the island, with some of the open air Warungs and stalls starting to serve up in the early morning hours.

The pig is traditionally stuffed with spices, brushed with turmeric oil and then roasted on a hand-turned spit over an open fire made from wood or dried coconuts for a minium of three hours.

Once cooked, the crispy skin is carefully separated from the pig and the tender, juicy meat is served with white rice, spice paste (Basa Gede), long beans and various other sides that can include soup, sausage, offal, sate lilit (minced meat skewers) and many more options depending on the family tradition.