In Bali - an island in Indonesia - this roast pork dish (known as babi guling) would traditionally be cooked for ceremonial occasions to feed over 100 people and involve roasting a whole pig. Our scaled-down version uses seasoned pork belly roasted in the oven to create moist meat and deliciously crispy skin. It’s served with a spicy coconut sauce - made from a paste called base gede - containing typically Indonesian spices including lemongrass, galangal, turmeric and tamarind for an umami hit. We’ve also got two of Indonesia’s most common table sauces: firstly a sambal - this version is cooked with tomato and chilli, and secondly kecap manis, a sweet and sticky soy sauce common all throughout Indonesia, Malaysia and Singapore.
Pork Spices: Kashmiri chilli, turmeric, garlic, onion, black pepper, ginger, coriander, cumin Chilli Flakes: chilli, guajillo chilli, red bell pepper Base Gede Spices: lemongrass, galangal, turmeric, coriander, black pepper, tamarind (tamarind and cornstarch), ginger, garlic, cumin, paprika Lemongrass Quills: lemongrass Urap Sayur Spices: galangal, kaffir lime leaf, coriander, garlic Kecap Spices: chilli, paprika, garlic, galangal Sambal Spices: mild chilli flakes, chilli, ginger, galangal
May contain traces of celery, mustard and sesame
1.2kg pork belly joint with skin on
300g shallots or 2 medium red onions
4 cloves of garlic
200g green beans
400ml full fat coconut milk
65ml soy sauce (any type) or gluten-free alternative
125g peanuts (roasted and salted are fine)
2 tbsp desiccated coconut
300g jasmine or standard long grain rice
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