Nuffnang Ads

Followers

Friday, May 2, 2014

Babi Guling - Crispy Balinese Roast Pork

Honestly when I saw this post Babi Guling - Balinese Roast Pork of Doris, Sumptuous Flavours, I don't know what it is.  To me roast pork [siew yoke] is only the one that is seasoned with salt, pepper and 5 Spice powder.  This Babi Guling caught my attention cos' of the spice ingredients used as marinade. Curiosity waits for no man.  Must make it soon.  Here is my Balinese Roast Pork, something very different from the Chinese Roasted Pork [Crispy Roast Pork/Siew Yoke] and Cebu Lechon.
If you want crispy roast pork with more flavours, then you can try this.  I love the crackling sound of the skin as I was cutting the meat.  Really crispy and it stays crispy for the whole day.  How it was the next day, I can't tell cos' it was finished by dinner time.
Recipe Source - Sumptuous Flavours - Babi Guling - Balinese Roast Pork with some modifications [for the original recipe, please visit Doris's blog]
Ingredients
1.2 kg pork belly
Ingredients for Spice Paste Marinade - Blend together
2 stalks lemongrass - use white part only - sliced
2 candlenuts [buah keras] - crushed
3 shallots - peeled and sliced
3 pips garlic - peeled and sliced
2 cm piece ginger
3 small chillies
1 cm piece galangal
2-3 kaffir lime leaves
1/2 tbsp belacan
Other ingredients - add to blended spice paste
1 tsp turmeric powder
2  tsp salt
1/2 tsp each of coriander powder and pepper
1 tsp oil
Preparing the Pork Belly 
  1. Wash pork belly.  Boil enough water in wok till boiling.  Blanch pork belly for several minutes.  Remove and rinse to clean.
  2. Use a sharp knife to score the meat side, about 2 cm width. 
  3. Use a skewer to prick holes all over the skin side of the pork belly.
  4. Use the blended spice paste to rub into the meat side of the pork belly.
  5. Place the pork belly, meat side down on a tray.  Pad dry the skin side and leave in the refrigerator to marinate overnight and dry out the skin [I left the meat in the fridge for 2 days].  Note: can also rub skin with 1 tsp tumeric powder and 1 tbsp salt.

Grilling the Pork Belly
  1. Preheat oven at 180 degrees C.
  2. Place pork belly, skin side up and roast for 20 minutes.  Remove from oven and use a sharp skewer to prick holes all over the skin.
  3. Turn the meat side up and put back into the oven, roast for 30 minutes.
  4. Remove from the oven, turn the skin side up and put back into the oven.
  5. Increase oven temperature to 250 degrees C and turn to top heat [grill function].
  6. Grill for 20-25 minutes until skin is crispy and charred.
  7. Remove, use a serated knife to scrape off the charred skin [to get crispy skin]. 
  8. Rest for 10 minutes before cutting to serve, otherwise leave the roasted pork skin side up [the skin will stay crispy for a long time].

10 comments:

Jozelyn Ng said...

i want to eat...looks really crispy ^_^

Kimmy said...

Hi Jozelyn, jokes aside, this roast pork skin is very crispy and stays that way for the whole day. You can hear the crackling sound as you cut and bite.

Lite Home Bake said...

Looks seriously good! I tried this when i was in Bali many years ago, can't really remember the taste, i think i need to try this to bring back some memories. Thanks for sharing :)

Kimmy said...

Hi Lite Home Bake, hahaha!...you must try it if you're looking for different flavour siew yoke.

Aunty Young(安迪漾) said...

Hi Kim,
I am drooling......looks soooo tempting!
Yet another recipe into my folder.

Kimmy said...

Hi Aunty Young, I brought this to my nephews who love siew yoke very much. Want them try other flavours. This by itself is flavoursome.

Jeannie Tay said...

Hi Kimmy, I love the look of your roast pork, the skin looks so crispy! I always get wet patches that won't crisp up, maybe I should leave it in the fridge for longer than overnight too!

Phong Hong said...

Wah, Kimmy! I could not take my eyes off your Babi Guling hah! hah! Looks so good and the skin is so crackling and I wish I can eat it!

Kimmy said...

Hi Jeannie, one tip is to dab the skin with kitchen towel while roasting to rid the excess fats that collects on the skin. When there is too much oil on the skin, it will not be that crispy.

Kimmy said...

Hi Phong Hong, I didn't have much of it too. Was very happy just seeing my nephews enjoying it and I forgotten about my share, hehehe!

Nuffnang Ads

Blog Archive