Balinese Roast Pork Babi Guling Recipes

Steps:

• 1. Using a sharp, heavy knife, cut a deep pocket in one side of the roast, starting and ending about 3/4 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.2. Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, and salt in a mortar and pound to a smooth paste 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.3. Heat 3 tablespoons 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.4. 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.5. Rotisserie method: Set up the grill for the rotisserie and preheat the grill to high. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill until nicely browned on all sides and cooked through, 1 to 1 1/2 hours, brushing with the remaining oil as needed. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) When tested with an instant-read meat thermometer, the internal temperature should read 190°F for very well done. (This is the way Indonesians prefer their pork.)Indirect grilling method: Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to medium. When ready 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 temperature is 190°F, 1 1/2 to 2 hours, basting with the remaining oil occasionally. (Here, too, if using charcoal, add fresh coals, as per above.)6. 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.Serves 6 to 8

Steps:

• Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
• Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
• While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
• To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
• Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.