It’s so easy to find great places to taste the best Babi Guling or spit roast pig in Bali and it’s very hard to decide which one has the best taste.
Dependent on the type of pig, Babi Guling usually takes 5.5 to 8 hours to roast, but in this webisode, Chef Will Meyrick shares how to create it only in 1.5 hours!
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Main ingredients
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* Pork belly, skin on and scored
* Turmeric oil marinate (see pantry)
* 2 pcs salam leaves
* 1 pc lemongrass
* 1 cup bumbu gede (see pantry)
* 1 bunch cassava leaf, blanched in water with salt
* Oil for sautéing 
* Lemo
* Sambal ulek green bean (see pantry)
Pork belly brine ingredients
* 1 litre water
* 200 gr salt
* 200 ml vinegar
* 1 bulb garlic
* 1 tbsp whole black pepper
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Method
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* Cut 3 inches of the meat away from one side leaving just the skin so the pork belly is wrapped evenly.
* Brine the pork belly for about 3 hours.
* Heat some oil in a pan, sauté bumbu gede, lemongrass and salam leaves until fragrant.
* Keep to one side.
* Brush the scored pork belly skin with turmeric oil, leave it for a couple of minutes.
* Meanwhile chop blanched cassava leaves and place it in a bowl then add in the sautéed bumbu gede.
* Mix well and allow cooling.
* Flip pork belly to the meat side, sprinkle salt evenly and put cassava leaves mixture on the center of pork belly meat, then roll it and tie string over the pork belly roll.
* Place pork belly roll on the stainless tray and gradually cook in the oven for 20 minutes each temperature.
* First cook at temperature of 170˚C then 190˚C and last at 220˚C.

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Turmeric Oil Marinade
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Ingredients
* Turmeric, blended
* Oil
* Salt
Method
* Mix all ingredients together.

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Bumbu Gede
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Ingredients
* 1 cup galangal, peeled
* ¼ cup turmeric, peeled
* ¼ cup kencur, peeled
* ¼ cup ginger, peeled
* 3 pcs lemongrass
* 12 pcs small red chilli
* 1 cup shallot
* ¾ cup garlic, peeled
* 4 – 5 pcs candlenut
* 1 tbsp coriander seeds
* 1 tbsp black pepper
* 1 tbsp dried shrimp paste
* ½ tbsp long pepper
* ½ tsp clove
* 2 tbsp wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
* 2 pcs salam leaves
* Oil for frying
Method                                                
* Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.
* Then fry out the paste with oil and salam leaves until fragrant.

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Sambal Ulek Green Bean
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Ingredients
* 1 cup green bean, blanched in water with salt 
* 2 pieces big red chilli
* 3 pieces small red chilli
* 4 cloves garlic
* 2 pieces shallot
* Salt
* Shrimp paste, roasted
* Oil
Method
* Roughly chop big red chilli, small red chilli, garlic and shallot.
* Heat some oil in a pan and sauté the chopped ingredients until cooked.
* Leave to one side and allow to cool.
* Once cooled down, blend it roughly and place in a bowl.
* Take some oil from sambal ulek and place it in a new pan.
* Heat it and once hot, add in 2 (two) tablespoons of sambal ulek and blanched green bean, stir through until well mixed.

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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.

With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.

But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.

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Will Meyrick's website:
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Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
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Will Meyrick Restaurants:

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