Steven Raichlen's Barbecue! Bible


A Whole Hog Update

A WHOLE HOG UPDATE (AND RECIPE)

The barbecue media blitz continues. This week, the Wall Street Journal covered the rise of the smoker, and I was featured on the Gourmet website (long live Gourmet!) in an interview about grilling whole animals that was accompanied by a recipe for Balinese roast pig from my book Planet Barbecue!. Here’s a taste:

Whole Hog with Balinese Spices

Here’s the roast pork that made Ibu Oka (“Grandma Oka”) famous. More than thirty-five years ago, Ms. Oka started cooking babi guling (Balinese roast pig) in the courtyard of her home, and selling it to her neighbors. Today her granddaughter runs the business, which has morphed into an internationally renowned open-air restaurant. Home-raised hogs are seasoned with a fragrant paste of lemongrass, ginger, galangal, and turmeric. Babi guling is traditionally served with an aromatic long bean salad.
INGREDIENTS:
16 cloves garlic, coarsely chopped
8 shallots, coarsely chopped
8 stalks lemongrass, trimmed and coarsely chopped
8 to 16 small Asian chiles, such as Thai chiles, or 4 to 8 red serrano peppers, seeded and coarsely chopped
1 piece (3 inches) fresh ginger, peeled and coarsely chopped
1 piece (3 inches) fresh galangal, or more fresh ginger, peeled and coarsely chopped
1/4 cup coarse salt (kosher or sea)
2 tablespoons freshly ground black pepper
1 piece (2 inches) fresh turmeric, peeled and coarsely chopped, or 1 1/2 tablespoons ground turmeric
1 small pig (25 to 30 pounds), gutted and dressed
1 cup vegetable oil (in Bali, they’d use coconut oil)
Click here to see the rest of the recipe on Gourmet.com.

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