Ingredients

• 1 young pig
• Firewood/coconut fiber
• Pork roasting utensil (iron/wood)

Ground Spices

• 30 cloves of shallot
• 20 large chillis, remove the seed
• 15 small chillis
• 15 cloves of garlic
• 15 candlenut
• 6 cm ginger
• 6 cm turmeric
• 5 galangal
• 2 aromatic ging
• 2 tsp of coriander
• Shrimp paste

Additional Ingredients

• 6 bay leaves
• 6 lime leaves
• 3 lemongrass, crush them
• Water
• Salt
• Pepper
• Cooking oil

Steps

• Ground all the spices (add a bit of water), then saute with cooking oil.
• Add bay leaves, lime leaves, and crushed lemongrass. Cook until fragrant, then add water.
• Cook until the water decreased, then set aside.
• We’re gonna use a whole pig that already cleaned (you can use hot water to clean the skin, remove its innard)
• Once it’s clean, piearce the pork grill utensil from the mouth until it penetrates to the back.
• Put the ground spices inside the pork belly then sew it.
• Light the firewood and the pork is ready to roast.
• Roast the pork evenly for approximately 2 hour by rotating it (rolling). Wait until the color of the pork skin turn reddish.
• Once the pork is evenly red and you feel it is cooked enough, remove it and clean it again using a clean cloth.
• Serve with rice, the Balinese roasted suckling pig is ready.