Ingredients

• Pork chop
• ½ kg pig cartilage
• 4 tbsp of cooking oil

Ground Spices

• 4 cloves of shallots
• ½ finger joint length of aromatic ginger
• 4 cloves of garlic
• ½ finger joint length of galingale
• 4 big chillis
• 4 bay leaves
• 2 small chillis
• 3 lemongrass
• ½ tsp pepper
• 2 tsp of coriander
• Shrimp paste

Additional Ingredients

• 6 bay leaves
• 6 lime leaves
• 3 lemongrass, crush them
• Water
• Salt
• Pepper
• Cooking oil

Steps

• Ground all the spices (add a bit of water), then saute with cooking oil.
• Add bay leaves, lime leaves, and crushed lemongrass. Cook until fragrant, then add water.
• Cook until the water decreased, then set aside.
• We’re gonna use a whole pig that already cleaned (you can use hot water to clean the skin, remove its innard)
• Once it’s clean, piearce the pork grill utensil from the mouth until it penetrates to the back.
• Put the ground spices inside the pork belly then sew it.
• Light the firewood and the pork is ready to roast.
• Roast the pork evenly for approximately 2 hour by rotating it (rolling). Wait until the color of the pork skin turn reddish.
• Once the pork is evenly red and you feel it is cooked enough, remove it and clean it again using a clean cloth.
• Serve with rice, the Balinese roasted suckling pig is ready.