Shagdog
Quintessential Chatty Farker
Been wanting to make Babi Guling again for ages... Now that I have this rotisserie built in my fire pit, I finally got off my duff and made it again.
The recipe comes from Steven Raichlen.. Babi Guling is Balinese roast pig that has been stuffed with a delicious spice paste.. Since I'm fresh out of small pigs, I used a 4lb shoulder.. Now Babi Guling doesn't typically have sausage in it, BUT there's a double meat throwdown going on, so I stuffed my pork with a smoked beef sausage. Nothing fancy, but with as explosive as this paste is, I didn't want go too nuts.. Players - Peppers are an inferno, some serranos, a habenero, and some jalapenos, all from the garden.
Here's the recipe
4 large shallots, peeled
4 to 8 Thai chiles or 2 to 4 jalapenos
4 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh turmeric or 1/2 teaspoon ground turmeric
1 tablespoon chopped fresh galangal or additional ginger
3 stalks fresh lemongrass, trimmed and finely chopped (about 1/4 cup), or 3
strips lemon zest
1-1/2 teaspoons ground coriander
1 teaspoon finely ground black pepper
2 tablespoons fresh lime juice
1 tablespoon firmly packed light brown sugar
2 teaspoons coarse salt (kosher or sea)
I know my processor looks overloaded.. I made a double batch of paste, saving some for later... Anyway, prepped the whole list and put it in the processor (or you can use a mortar and pestle if you're a glutton for punishment) and grind to a paste
Heated up a little oil in a skillet and fried the paste for 5 minutes or so..
I let my paste cool back to room temp while I prepped the shoulder
Butterflied and bone removed, cut slits to pack with paste
After paste cooled
Added Sausage and a strip of smoked pepper cheese
Trussed it up
Stuck it on the spit, pasted the outside
Put it on the spinner over a hickory/cherry fire
Roasted some corn and a pepper for salad
Oh yea!
Done and resting, smells awesome
Time to eat! Plated with a corn salad and some jasmine rice.
This did not suck! The sausage was a perfect fit, and the jasmine rice fit right in too. Great plate of grub. Thanks for looking
The recipe comes from Steven Raichlen.. Babi Guling is Balinese roast pig that has been stuffed with a delicious spice paste.. Since I'm fresh out of small pigs, I used a 4lb shoulder.. Now Babi Guling doesn't typically have sausage in it, BUT there's a double meat throwdown going on, so I stuffed my pork with a smoked beef sausage. Nothing fancy, but with as explosive as this paste is, I didn't want go too nuts.. Players - Peppers are an inferno, some serranos, a habenero, and some jalapenos, all from the garden.
Here's the recipe
4 large shallots, peeled
4 to 8 Thai chiles or 2 to 4 jalapenos
4 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh turmeric or 1/2 teaspoon ground turmeric
1 tablespoon chopped fresh galangal or additional ginger
3 stalks fresh lemongrass, trimmed and finely chopped (about 1/4 cup), or 3
strips lemon zest
1-1/2 teaspoons ground coriander
1 teaspoon finely ground black pepper
2 tablespoons fresh lime juice
1 tablespoon firmly packed light brown sugar
2 teaspoons coarse salt (kosher or sea)
I know my processor looks overloaded.. I made a double batch of paste, saving some for later... Anyway, prepped the whole list and put it in the processor (or you can use a mortar and pestle if you're a glutton for punishment) and grind to a paste
Heated up a little oil in a skillet and fried the paste for 5 minutes or so..
I let my paste cool back to room temp while I prepped the shoulder
Butterflied and bone removed, cut slits to pack with paste
After paste cooled
Added Sausage and a strip of smoked pepper cheese
Trussed it up
Stuck it on the spit, pasted the outside
Put it on the spinner over a hickory/cherry fire
Roasted some corn and a pepper for salad
Oh yea!
Done and resting, smells awesome
Time to eat! Plated with a corn salad and some jasmine rice.
This did not suck! The sausage was a perfect fit, and the jasmine rice fit right in too. Great plate of grub. Thanks for looking
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