Friday, July 31, 2009
Guling Celeng - Balinese Roast Suckling Pig
In contrast, during a festival or ceremony, they prepared lavish dishes and eat together in a community. One of those traditional dish that is usually served during ceremony is ‘Babi Guling’.
This restaurant only serves this dish in various configuration. Business starts at 10am and usually sold out by about 3pm. I was told they can sell about five pigs a day. When we were there, we ordered the ‘special’ option which includes some crunchy bits of the roasted tribe and intestines. The standard option is just a plate of rice with a few slices of the pork and a small piece of crackling. The sauces from the marinade are poured over the serving. The marinade are made from ingredients which include garlic, shallots, fresh ginger, candlenuts, turmeric root, coriander seeds, galangal, bird’s eye chillies, lemongrass, black peppercorns, kaffir lime leaves, dried shrimp paste and salam leaves (balinese herb).