Babi Guling and Lawar in linggau
Babi Guling and Lawar
Babi Guling or Babi Guling (in Bali called Babi Guling) is a type of food made from a mother or male piglet whose stomach is filled with spices and vegetables such as cassava leaves and cook it while it is folded (folded) until it is cooked. notes. changes in skin color to brown and crispy. In the past, suckling pigs were used in traditional and religious ceremonies, but now suckling pigs are sold as dishes in shops and restaurants. , even some hotels in Bali and elsewhere. The origin of suckling pigs is from the Kei people who live on the islands of Kei Besar and Kei Kecil. Kei is best for cooking pork.
Efrata
Meat products
1 kg of pork samcan
enough salt
enough aluminum foil
A complete meat chain
The land of spices
120 g red onion
100 g of garlic
16 ggalangal
16 g of turmeric
16 grinders
16 grammar ginger
16 g of grilled shrimp
4 pieces of red pepper
15 pieces curly red-textured
12 ripe hazelnuts
2 tsp coriander powder
8 leaves Bay leaf
10 lime leaves
4 lemongrass plants
enough oil
enough water
enough salt and pepper
Spread the word
enough coconut water and soy sauce
Legal matters
500 g of long beans
1/2 coconut, grind into the food
1 chicken breast fillet, boiled and cut
enough fried onions
How to do it
Step 1
MEAT MARINADE: Wash the meat and dry with a paper towel until completely dry. Wrap the meat in foil and sprinkle coarse salt on the skin (NOTE: do not put salt on the meat). Refrigerate for at least 24 hours in an open container. Step 2
Ground spices: heat oil, fry ground spices until fragrant. Add water until the water is slightly reduced. Bake until fully cooked. Remove, take out and divide into 4 parts (1/4 for fried meat, 1/4 for lawar, 2/4 for sauce and cooked meat). Step 3
Meat: Spread 1/4 of the flour over the meat (the skin is not necessary). Then, cover with aluminum foil to prevent the spices from escaping. Then tie it with a special thread for the meat.
Step 4
Place the meat in the air-tight skin side up. Bake at 165°C for 20 minutes, check if the skin is golden or not. Otherwise, restart cooking for a few minutes. Step 5
When it is golden brown, apply coconut water and soy sauce on the skin. Continue cooking at 170°C for 30 minutes. Every 10 minutes, rinse again with coconut water and soy sauce. If the meat is cooked, take it out, let it rest, and cut it into pieces. Step 6
Lawar: Saute coconut until golden brown, remove and set aside. Meanwhile, cook long beans in salted water for 2-3 minutes. Remove and cut into small pieces.
Step 7
Mix the coconut, long beans, chicken breast fillet and fried onion with 1/4 of the ground spices. Mix well.
Step 8
Directions: Serve the suckling pig with spices on top, full of lawar and hot white rice.
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