Babi Guling

Ingredients

• 4 lb pork belly or pork shoulder, skin on
• 8 shallots, peeled
• 6 cloves garlic, peeled
• 2-inch piece galangal, peeled
• 2-inch piece fresh turmeric, peeled
• 2-inch piece fresh ginger, peeled
• 1-inch piece kencur (lesser galangal), peeled, if available
• 4 candlenuts (or macadamia nuts)
• 4 red chilies
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon shrimp paste (terasi)
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 tablespoons vegetable oil
• Salt, to taste

Before you cook

• Blend the shallots, garlic, galangal, turmeric, ginger, kencur, candlenuts, chilies, coriander seeds, peppercorns and shrimp paste into a thick paste, adding a splash of water if needed.
• Fry the spice paste in the vegetable oil over medium heat, stirring constantly, for 8 minutes until fragrant and darkened, then let it cool.
• Score the skin side of the pork in a shallow crosshatch pattern.
• Rub most of the cooled spice paste over the flesh side and into any slits in the pork, reserving a little for the underside.
• Tuck the lemongrass stalks and kaffir lime leaves against the seasoned flesh.
• Let the pork marinate, covered, in the refrigerator for at least 4 hours.

Steps

1. Preheat the oven to 325°F (160°C).
2. Pat the skin side of the pork completely dry and rub it with salt.
3. Roll or fold the pork so the seasoned flesh is enclosed and the skin faces outward, tying it with kitchen string if needed.
4. Place the pork skin-side up on a rack set in a roasting pan.
5. Roast the pork for 2 1/2 hours, basting the skin occasionally with its own rendered fat.
6. Raise the oven temperature to 450°F (230°C) for the final 20 minutes to blister and crackle the skin, watching closely so it doesn't burn.
7. Remove the pork from the oven and let it rest for 15 minutes.
8. Slice the pork, keeping a piece of crackled skin with each portion.