Entree: Indonesia – Flores & Timor – Babi Guling Flores (Whole roasted pig seasoned with a turmeric-galangal coconut spice paste, a ceremonial roast from Flores and Timor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole pig (suckling pig preferred), approx. 12 lb (5.5 kg), cleaned and gutted
- 4 tbsp (60 ml) coconut oil
- 1 cup (240 ml) coconut milk
- 4 stalks lemongrass, white bottoms smashed and chopped (approx. 4 1/4 oz (120 g))
- 6 kaffir lime leaves
- 4 limes, juice only (approx. 1/2 cup (120 ml))
- 3 oz (85 g) fresh turmeric, peeled and chopped
- 2 oz (55 g) galangal, peeled and chopped
- 12 shallots, peeled (approx. 7 oz (200 g))
- 8 garlic cloves (approx. 1 1/16 oz (30 g))
- 4 candlenuts, roughly chopped (approx. 11/16 oz (20 g)) or substitute macadamia nuts
- 2 tbsp (12 g) coriander seeds, toasted
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 g) tamarind paste
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (18 g) coarse sea salt (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper
- Banana leaves for wrapping or lining (optional)
- Sambal or sliced fresh chilies for serving

Show original ingredient measurements

- 1 whole pig (suckling pig preferred), approx. 12 lb (5.5 kg), cleaned and gutted
- 4 tbsp (60 ml) coconut oil
- 1 cup (240 ml) coconut milk
- 4 stalks lemongrass, white bottoms smashed and chopped (approx. 120 g)
- 6 kaffir lime leaves
- 4 limes, juice only (approx. 1/2 cup / 120 ml)
- 3 oz (85 g) fresh turmeric, peeled and chopped
- 2 oz (55 g) galangal, peeled and chopped
- 12 shallots, peeled (approx. 200 g)
- 8 garlic cloves (approx. 30 g)
- 4 candlenuts, roughly chopped (approx. 20 g) or substitute macadamia nuts
- 2 tbsp (12 g) coriander seeds, toasted
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 g) tamarind paste
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (18 g) coarse sea salt (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper
- Banana leaves for wrapping or lining (optional)
- Sambal or sliced fresh chilies for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste by blending turmeric, galangal, shallots, garlic, candlenuts, toasted coriander, cumin, tamarind, palm sugar, salt, and pepper with 2 tbsp (30 ml) coconut oil and enough coconut milk to form a thick paste (about 1/4–1/2 cup (60–120 ml)). Massage a generous amount of paste inside the cavity and all over the outside of the pig; tuck smashed lemongrass stalks and kaffir lime leaves into the cavity and rub with lime juice. If available, wrap sections of the pig in banana leaves to protect and impart aroma, and truss for even roasting.
2. Roast the pig on a spit over moderate heat or in a preheated oven at 325°F (165°C). If using an oven, place on a rack in a large roasting pan and baste periodically with remaining coconut milk mixed with 2 tbsp (30 ml) coconut oil. Roast until skin is crisp and the meat reaches an internal temperature of 160–165°F (71–74°C) in the thickest part, about 3–4 hours for a 12 lb (5.5 kg) pig (time will vary with size). Let rest 20–30 minutes, carve, and serve with steamed rice, sambal, and sliced lime.

1. Make the spice paste by blending turmeric, galangal, shallots, garlic, candlenuts, toasted coriander, cumin, tamarind, palm sugar, salt, and pepper with 2 tbsp (30 ml) coconut oil and enough coconut milk to form a thick paste (about 1/4–1/2 cup / 60–120 ml). Massage a generous amount of paste inside the cavity and all over the outside of the pig; tuck smashed lemongrass stalks and kaffir lime leaves into the cavity and rub with lime juice. If available, wrap sections of the pig in banana leaves to protect and impart aroma, and truss for even roasting.
2. Roast the pig on a spit over moderate heat or in a preheated oven at 325°F (165°C). If using an oven, place on a rack in a large roasting pan and baste periodically with remaining coconut milk mixed with 2 tbsp (30 ml) coconut oil. Roast until skin is crisp and the meat reaches an internal temperature of 160–165°F (71–74°C) in the thickest part, about 3–4 hours for a 12 lb (5.5 kg) pig (time will vary with size). Let rest 20–30 minutes, carve, and serve with steamed rice, sambal, and sliced lime.