The Bali Grill Pig

Method category: Baking (Panggang)
Ingredients / materials:
1.5 kg of boneless Pork Shoulder Roast (roast pork meat without bones)
2 m Butcher string (rope bind meat)

Spices / Spices:
5 Bird eye chillies (Chilli red sauce)
1 TSP Dried shrimp paste (shrimp paste)
Coriander powder 1 tbsp (think powder)
1 tbsp Salt (Salt)
3 cloves Garlics (Garlic)
Galangal powder 1 tbsp (Laos powder)
5 Shallots (Garlic)
1.5 cm Ginger (Ginger)
1 tbsp Oil (Oil)
3 tbsp Lemon grass (Sere)
1 / 2 tbsp Black Peppercorn (coarse black pepper)
3 Kaffir lime leaves (lime leaves)
Turmeric powder 1 tbsp (yellow powder)
7.5 pieces Candlenut (Candlenut)
1 Bay Leaf (bay)
2 tbsp Turmeric water (1 TSP + 25 cc water)


Directions / How to make:
English:
1. Blend all the Spices using food processor or pestle.
2. Open the Pork roast, make some incision inside the Meat. Fill Spices blended in with as stuffing. Roll up the Meat and again tie up with butcher string.
3. Set the oven for 220 degrees, or if you have a barbeque with rotisserie you could use it like it should be done in Bali. Bake about 1 1 / 2 hours.
4. Stand for the rest for about 10 minutes before cutting it. Separate the first krackling the stuffing, then put it in the middle of a serving Dish. Slice the Meat and arrange on the stuffing. then arrange the krackling on top. Serve with Yellow Rice / Steamed Rice and Urap-cream.