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Balinese Roast Pork-Babi Guling-Indonesia
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Source: Steven Raichlen
| 1 | pork shoulder roast, 3 pounds |
| 4 large | shallots, peeled |
| 4-8 | Thai chilis |
| 4 cloves | garlic, peeled |
| 2 tablespoons | ginger, chopped |
| ½ teaspoon | turmeric |
| 1 tablespoon | ginger |
| 3 stalks | lemon grass, fresh. Trimmed and finely chopped 9about ¼ cup, or 3 strips lemon zest removed with a vegetable peeler. |
| 1 ½ teaspoons | ground coriander |
| 1 teaspoon | black pepper, finely ground |
| 2 tablespoons | lime juice, freshly squeezed |
| 1 tablespoon | brown sugar, firmly packed |
| 2 teaspoons | salt |
| 5 tablespoons | vegetable oil |
Using a sharp, heavy knife, cut a deep pocket in one side of the roast, starting and ending about ¾ inch from each end and cutting almost all the way through to the other side. Set the roast aside while you prepare the spice paste.
Combine the shallot, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, and salt with the pestle. If you don’t have a mortar and pestle, combine all the ingredients in a food processor or mini chopper and process to a smooth paste.
Heat 3 tablesopons of the oil in a wok or small nonstick skillet over medium heat. Add the spice paste and sauté until fragrant and shiny, about 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature, about 15 minutes.
Spread half the cooled spice paste into the pocket you cut in the side of the pork roast. Tie the roast, using butcher’s string at 1 inch intervals, or pin the opening shut with metal skewers. Using a rubber spatula, spread the remaining paste over the entire surface of the roast and set aside while you prepare the grill.
Rotisserie method: see book
Indirect Grilling Method: Set up the grill for indirect grilling, placing a drip pan in the ceter, and preheat to medium. When reeady to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover, and cook until nicely browned on all sides and the internal temperatujre ins 190 degrees F, 1 ½ to 2 hours, basting with the remaining oil occasionally. Add 10 to 12 fresh coals per hour.
Transfer the roast to a cutting board or platter, removing it from the spit first, if necessary, and let stand for 10 minutes, then remove the string or skewers and cut the roast into thin crosswise slices to serve.
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