Meat Dishes

Babi Guling – Guling Celeng (Suckling Pig)

BALINESE TRADITIONAL BABI GULING

Babi Guling (Guling Celeng) – Suckling Pig

Authentic Balinese Recipes

Babi Guling (known in Bali as be guling or guling celeng) is a very traditional and probably the most well-known Balinese dish, made from a young pig, either female or male. The pig’s stomach is filled with spices and vegetables like cassava leaves and then roasted while being turned continuously (guling means “to roll” in Indonesian) until fully cooked, marked by the skin turning brown and becoming crispy.

Originally, babi guling was prepared as an offering for ceremonies, both traditional and religious, but today it is also sold as a dish in food stalls, restaurants, and even certain hotels across Bali.

In Bali, the dish is more commonly referred to as be guling. Although traditionally made with pork, be guling can also be prepared using other meats, such as duck or chicken. The most famous babi guling is said to come from Gianyar regency.

In Bali, some of the well-known warungs (local eateries) that serve babi guling have names that start with “Men,” which is a Balinese honorific title, often given to women who are the head cook or the face of the warung. Here are a few famous ones:

1. Warung Babi Guling Men Tempeh – Located in Gianyar, this is one of the most famous spots for babi guling, attracting locals and tourists alike. Known for its traditional flavors and crispy skin, this place has been popular for years.
2. Warung Babi Guling Men Agus – Located in Ubud, this warung is known for its flavorful babi guling and a variety of traditional Balinese side dishes that accompany the meal.
3. Warung Babi Guling Men Weti – Situated in Sanur, Warung Men Weti has a devoted following for its babi guling. This place opens in the morning, and you’ll often see long queues, as it’s loved by locals and visitors.
4. Warung Babi Guling Men Lari – In Seminyak, Men Lari is popular among those looking for a taste of babi guling with a slightly modern twist while retaining the traditional Balinese flavors.

Each of these warungs has its own style and flavor profile, reflecting the unique recipe of the cook behind it. While the classic babi guling includes the signature crispy pork skin, tender meat, and lawar (a Balinese vegetable and coconut dish), the spices and accompaniments may vary, making each warung’s offering slightly different and special.

HOW TO MAKE BALINESE TRADITIONAL GULING?

Ingredients

1 suckling pig, weighing about 6-8kg
1½ tbsp salt
200 shallots, peeled and sliced
100 gr cloves garlic, peeled and sliced
50 gr ginger, peeled & choppe
300 gr candlenuts, chopped
350 gr fresh turmeric, peeled &chopped
3 tbsp coriander seeds, crushed
80 gr laos, finely chopped
120 gr bird’s-eye chilies, sliced
10 stalks lemon grass, finely sliced
1 tbsp black peppercorns, crushed
1 tsp dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2½ tbsp oil
4 tbsp turmeric water

Preparation

Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.

Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.

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