Transport your valentine to the beaches of Bali

Bali, Indonesia, has been rated as number 6 for the ‘Top 50 Honeymoon Destinations for 2020’, and it is no surprise when we are reminded of its pristine beaches, neighbouring volcanic forests and history rich temples.

With February 14 around the corner, why not transport your valentine to the sunlit beaches of Bali this Valentine’s Day? Take them on an Indonesian adventure through this taste sensation of one of the most delicious national dishes - Babi Guling.

What is Indonesian cuisine like?

Within the oriental market of food, hot and spicy is definitely key to a good meal. Indonesian recipes combine this tasteful ingredient with an abundance of fresh produce to create a diverse mix of flavours. Dishes are also very unique to each family, meaning that one recipe may have over 20 variations depending on traditions.

Another interesting fact is that Indonesian dishes are often inspired by Chinese cooking. This is because many Chinese immigrants settled in Indonesia, leaving an influential love for fried chicken and rice.

What is Babi Guling?

This dish typically consists of pork which has been infused with a variety of herbs and spices including lemongrass, turmeric, lime leaves, chilies, ginger, garlic and pepper. The method of cooking is usually spit-roasting - reflecting its name which is a literal translation of ‘turning pig’. The meat is accompanied with fluffy steamed rice and fresh vegetables.

Where does it originate from?

Babi Guling is a traditional balinese recipe that was originally prepared for important celebrations such as weddings, the arrival of new family members and funerals. However, with an increase of tourism and exposure to the culture of Indonesia, it can now be found in almost every restaurant and street market - even your own home thanks to the convenience of Sing-Kee’s oriental supermarket.

Ingredients:

Meat:
1.2kg piece of pork belly

Marinade:
salt & pepper - to taste
3 shallots - peeled and chopped
12g Lee Kum Kee Minced Garlic
20g Khanum Minced Ginger Paste
20g Sing-Kee Galangal
2 Sing-Kee lemongrass sprouts
40g TanTan Xiang Chopped Red Chilli
1 tbsp Sing-Kee Fresh Turmeric - grounded
1 tsp Khanum Ground Coriander Powder
3-4 kaffir lime leaves
1 tbsp olive oil

Method:

• Score the meat with a knife and generously rub skin with salt. Set a side and prepare the marinade.
• For the marinade, add the remaining ingredients into a mixer to create a coarse paste. (Use a pestle and mortar for a more authentic result)
• Coat the pork belly with homemade marinade, tie the meat in a roll and leave to absorb the flavours for at least 2 hours.
• When ready, preheat the oven to 220c/Gas Mark 8.
• Allow the pork to roast for 30 minutes and then reduce the heat to 180c for 1hr-1.30hr
• Leave to cool for 10 minutes until juices have set

Enjoy!