巴厘岛烧肉 Babi Guling (Balinese Roast Pork)

Babi Guling 在印尼文是烤乳猪的意思。

安迪认识这巴厘岛烤乳猪，并非曾到过巴厘岛吃过，

而是走访Kimmy (Cooking Pleasure)的家，

偶然间看到，而对之好奇。

于是今天就烤来试试看。 

 "Babi Guling" means "roasted suckling pig" in Indonesian. I decided to make this dish mainly out of curiosity, after seeing it on Kimmy (Cooking Pleasure)'s blog.

当然以安迪超迷你的烤箱是不可能烤整只猪的。

所以标题也只能顾名思义，叫巴厘岛烧肉。

Obviously, an entire suckling pig would not fit in my tiny oven. As a result, I had to name this recipe "Balinese Roast Pork" as opposed to "Balinese Roast Suckling Pig".

一般烧肉只需简单的以盐巴，蒜茸，五香粉腌制；
 可是这巴厘岛烧肉却用许多辛香料舂烂后而腌制。 

The typical roast pork only requires some salt, garlic and five spices powder to season, yet this Balinese Roast Pork is seasoned with a whole variety of spices.

食谱参考- Cooking Pleasure 

材料：

1.2公斤 猪肉

辛香料（搅拌）

2支香茅

2粒石古仔,剁碎

3粒葱头仔,切片

3瓣蒜头,切片

2cm 姜

3条小辣椒

1cm 南姜

2-3片发疯柑叶

1/2 汤匙马来栈

加入搅拌辛香料之调味:

1茶匙 黄姜粉

2茶匙 盐

1/2茶匙 芫茜粉和胡椒粉

1茶匙 油

准备猪肉:

1。将猪肉洗净,放进一锅滚水,川燙数分钟。捞起,沥干。

2。用刀尖约2cm闊度,刮画肉部分。

3。用针孔或尖物川刺猪皮的部分。 

4。将搅拌辛香料均匀涂抹在猪肉部分。

5。把猪肉放进一个托盘,肉部分朝下。

6。轻拍猪皮部分,已达到干化效果。然后冷藏于冰箱腌制一夜。可以在猪皮上搽上1茶匙黄姜粉和1汤匙盐。猪皮不需盖上以便干化。

烧烤猪肉:

1。预热烤箱于180'C。

2。将猪肉放进烤箱，猪皮向上，烤约20分钟。取出，用针孔或尖物穿刺猪皮。

3。将猪肉部分朝上，放回烤箱，继续烤30分钟。

4。 取出烧肉，将猪皮朝上，再放回烤箱。

5。 将温度调高至250‘C 或烤脆功能。

6。 继续烤约20- 25分钟或至皮焦脆。

7。 将烤熟的烧肉取出，用刀尖刮掉烧焦的部分。

8。  待凉约10分钟后，即可切小片食用。

 辛香料（搅拌）Ingredients for Spice Paste Marinade - Blend together

 将搅拌辛香料均匀涂抹在猪肉部分。Use the blended spice paste to rub into the meat side of the pork belly. 

这支尖刺具是一位好朋友送给安迪的，博学又细心的她，留意到上回安迪做烧肉时，缺少适合的工具，

欣然的给安迪送上，感恩啦，朋友！ 

This pricker is a gift from a knowledgeable and caring friend. She noticed I lacked a suitable tool the last time I made Crispy Roast Pork and gave this to me. Thank you, friend!

Recipe Source - Cooking Pleasure

Ingredients

1.2 kg pork belly

Ingredients for Spice Paste Marinade - Blend together

2 stalks lemongrass - use white part only - sliced

2 candlenuts [buah keras] - crushed

3 shallots - peeled and sliced

3 pips garlic - peeled and sliced

2 cm piece ginger

3 small chillies

1 cm piece galangal

2-3 kaffir lime leaves

1/2 tbsp belacan

Other ingredients - add to blended spice past

1 tsp turmeric powder

2 tsp salt

1/2 tsp each of coriander powder and pepper

1 tsp oil

Preparing the Pork Belly
1.Wash pork belly. Boil enough water in wok till boiling. Blanch pork belly for several minutes. Remove and rinse to clean.
2.Use a sharp knife to score the meat side, about 2 cm width.
3.Use a skewer to prick holes all over the skin side of the pork belly.
4.Use the blended spice paste to rub into the meat side of the pork belly.
5.Place the pork belly, meat side down on a tray.

6.Pad dry the skin side and leave in the refrigerator to marinate overnight and dry out the skin [I left the meat in the fridge for 2 days]. Note: can also rub skin with 1 tsp tumeric powder and 1 tbsp salt.

Grilling the Pork Belly
1.Preheat oven at 180 degrees C.
2.Place pork belly, skin side up and roast for 20 minutes. Remove from oven and use a sharp skewer to prick holes all over the skin.
3.Turn the meat side up and put back into the oven, roast for 30 minutes.
4.Remove from the oven, turn the skin side up and put back into the oven.
5.Increase oven temperature to 250 degrees C and turn to top heat [grill function].
6.Grill for 20-25 minutes until skin is crispy and charred.
7.Remove, use a serated knife to scrape off the charred skin [to get crispy skin].
8.Rest for 10 minutes before cutting to serve, otherwise leave the roasted pork skin side up [the skin will stay crispy for a long time].

 这巴厘岛烧肉，味之鲜美，自不在话下。

刚出炉时，外皮进口更是，咔嚓咔嚓响个不停，超脆的；

可是不知安迪糊涂在哪儿，数小时后，外皮却变韧硬难嚼。

据Kimmy 说经过一整天，外皮还是保持脆口的。

This Balinese Roast Pork is aromatic and scrumptious. Fresh out of the oven, its roasted skin was crunchy and delicious. Yet probably due to mistakes on my part, the skin became tough and rubbery after a few hours. According to Kimmy, the skin was supposed to remain crunchy even after an entire day.

 基本上，如果外皮可以持久脆口，

这是一款好好吃的烧烤佳肴。

So, basically, if the skin could maintain it's crunchiness, it would have been a delicious dish.

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