good regime can weigh up to 70kg
and produce great meat.
Traditionally, the pig is prepared in
the early morning so that the host
can treat his guests for lunch. First,
the chef rubs the skin of the pig
well with turmeric until it is bright
yellow. The cavity of the pig is
stuffed with coriander, lemongrass,
lemon leaves, salam leaves, chili,
black pepper, garlic, ginger and
galangal. When the pig is ready,
it is skewered lengthwise on a
spit and placed over hot charcoal.
Strong young men rotate the pig
slowly until it is nicely browned
and cooked through. The skin
must be crispy and buttery but not
too much so. The chef sometimes
splashes a little water on the hot
charcoal in order to make the dish
smoky. This is a striking feature
of traditional Babi Guiling, which
is far different from roasted pig or
fried pig from other regions.
Imagine that you are waiting
eagerly for your Babi Guiling,
and when the dish is ready, its
colors and flavors satisfy you. The
glossy gold color of the crispy skin
blended with white rice and green
traditional hot sauce catch your
eyes while the scent of ginger,
lemongrass, pepper and chili make
you hungrier. Do as the locals do,
and don't hesitate to eat the dish
with your hands.
BEBEK BETUTU - VëT H¡M
Bebek Betutu lµ m„n ®n nÊi ti’ng
v“ s˘ c«u k◊. ß’n nÁi, tr≠Ìc khi trÎ
n™n phÊ bi’n tπi c∏c nhµ hµng dµnh
cho kh∏ch du lfich, m„n ®n nµy Æfli
h·i th˘c kh∏ch ph∂i Æ∆t tr≠Ìc vÌi Æ«u
b’p ›t nh†t mÈt ngµy. GiËng vfit Æ≠Óc
ch‰n ph∂i lµ vfit Æfia ph≠¨ng, quanh
n®m ®n m„t th„c lÛa tı nh˜ng ruÈng
lÛa th¨ mÈng cÒa vÔng Ubud. Vfit
sau khi Æ≠Óc lµm sπch sœ Æ≠Óc ti’p
tÙc chµ x∏t vÌi me nhuy‘n vµ muËi
Æ” lµm sπch mÔi h´i sau Æ