Suckling pig (in Bali called Be guling)

Suckling pig (in Bali called Be guling) is a kind of food made from pork female or male child whose belly is filled with herbs and vegetables such as cassava leaves and then baked while playing around (overthrow-roll) until cooked characterized by discoloration the skin becomes brown and crisp.
Originally pork roll was originally used for serving on both the ceremony and ritual ceremonies, but now has been sold as a suckling pig dish well in the stalls, restaurants, and even certain hotels in Bali and other regions.Traditionsuckling pig in BaliIn parts of the world, the tradition of roast pork has been known since centuries ago, and probably longer. There are many ways to present the roast pork, including rotisserie grilling style, and "Caja china" box-style grilling. Many traditional family has a habit of roast pork for celebration or Christmas. In Miami and other areas such as Cuba, Puerto Rico, Caribbean or other roast pig populations are often held on Christmas Eve with family and friends. Family of Hawaii often eating roast pork in the days of warning.Hobo cuisine roast pork, of North Sumatra, Indonesia.In Indonesia commonly called pork roast suckling pig, roast pork or grilled dishes rarely found in general because Indonesia is a Muslim majority country, except in the province the majority of non-Muslims, such as the Bali Hindu and Christian Batak land in North Sumatra, the Minahasa in North Sulawesi, Toraja in South Sulawesi, Papua, Dayaks in Kalimantan and is also among the Chinese Indonesian. The Bali pork roll is usually served with rice lawar and it is a popular dish in restaurants and stalls Bali. Name of pork roll for the area of ​​Bali known as Be bolsters. Actually bolsters can be made from other types of meat such as duck and chicken. The most famous suckling pig comes from the Gianyar regency. In the tradition of the Batak, pork roll is a prerequisite in bidding for a family wedding the bride and groom. In the Papua pig and sweet potatoes baked on heated stones filled pit dug in the ground and covered with leaves, grilled cooking method is called stone (burning stone), and it is a cultural and social events are important among Papuans.

PIG GULING TYPICAL BALIIngredients:

1.  A pig (weight as you wish)
2.  The seasoning base Genep (• Recipes are listed under / flavoring component Base Genep now there is selling in stores - stores seasoning)
3.   firewood / coconut fibers
4.  pig roast equipment (such as iron / Wood)

How To Make:

1. Pork legs tied up can not move then be bled from the neck, use a sharp knife and do not make the hole too large.
2. After the newly cleaned blood depleted skin by using a fire or if a small pig could use hot water.
3. Then remove the entrails by making a hole in the abdomen. and clean the droppings.
4. After the new clean pork roasting stick tool from the mouth to penetrate to the back
5. Enter the seasoning into the abdomen and sewing back holes stomach.
6. Tie the four legs of pigs if pigs are large and close the holes that are in the blood of the pig's neck using coconut fibers.
7. Turn firewood
8. Pork ready for roasting
9. Roast pork evenly for approximately 2 hours.
10. Wait until the pork turns into a reddish color
11. After a red uniform and swine deemed mature enough lift and clean back using a clean cloth
12. Pork roll ready to serve.

Note:To avoid burning pigskin, place the roasting fire also must be considered, so that the skin maturity and pork fit for the taste of the tongue. Distance fire with pork when grilling is also a determinant of skin it is good or not, one slightly adjust the spacing pigskin will be forfeited. Not easy to make suckling pig skin was crispy and tasty, it needs a high concentration during baking by turning the pork that has been pierced with bamboo (bolsters), pork, pork skin otherwise it will burn, burn that will turn into a bitter taste.• Seasoning Base GenepIn Balinese cuisine is known by a variety of spices. There are so-called spice genep / complete and seasonings cekuh / kencur.As there is also a complementary sauce matah / raw and fried sambal.Here we cultivate seasoning base genep.Base Seasoning GenepIngredients:

1.   250 gr Shallots
2.   125 gr Garlic
3.   45 gr Laos
4.   65 grams Ginger
5.   40 gr Kunir
6.   20 gr kencur
7.   125 gr Great chili seeded to clean
8.   50 gr small Cabe
9.   40 g Pecan
10.   50 gr Terasi
11.   1 st Coriander
12.   ½ sm Merica
13.   Salt to taste
14.   100 ml Cooking Oil
15.   200 ml Water
16.   4 sheets leaf Greetings
17.   3 lime leaves
18.   2 stalks lemongrass

How To Make:

1. Cut into pieces all the spices and then enter into a blender, pour cooking oil 50 ml and enough water and a blender. When prefers the smooth flavor then puree until smooth.
2. After that, heat the remaining oil then saute the ingredients add water, bay leaves, lime leaves and lemongrass that has been crushed. Add the remaining water.
3. Saute to ASAT and fragrant.
4. Remove and let cool.
5. After a cold store in the refrigerator.

Please note, if you store it in freezer, this seasoning lasts a maximum of 1.5 weeks.