Tue Nov 05 07:40:00 UTC 2024: ## Anthony Bourdain’s Love Affair with Balinese Babi Guling
Renowned chef and travel documentarian Anthony Bourdain, known for his adventurous palate and poetic prose, had a deep affection for a particular Balinese dish: babi guling. This roasted whole suckling pig, a staple at celebrations and gatherings in Bali, captivated Bourdain during his filming of “No Reservations” in 2006.
Babi guling is a labor of love. The young pig is meticulously rubbed with a fragrant spice paste, including garlic, turmeric, lemongrass, and spicy chiles, then basted in coconut milk and slow-roasted over coconut husk. The result is tender, juicy meat with shatteringly crispy skin, reminiscent of Filipino lechon. Traditionally, the pig is hand-turned on a spit, making this dish a testament to culinary dedication.
Beyond the succulent meat, babi guling is served with a symphony of flavors: vegetables, rice, and often sides like blood sausage and organ meats. The hallmark, however, is the impossibly crispy skin, meticulously separated from the meat after cooking. A refreshing Bintang beer completes the Balinese experience.
Bourdain, who travelled to over 80 countries, was particularly smitten by this Balinese delicacy. He declared it the best pork he’d ever tasted, a testament to the unique cultural and culinary landscape of Bali. So, if you find yourself in this stunning island paradise, be sure to indulge in babi guling – a culinary masterpiece worthy of Bourdain’s discerning palate.
First Piper 