Suckling pig (Guling celeng) from The Food of Bali: Authentic Recipes from the Island of the Gods (page 56) by Heinz Von Holzen and Lother Arsana and Wendy Hutton

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Accompaniments: Young jackfruit with coconut milk (Jukut nangka mekuah)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suckling pig should be 12-18 lbs. Can be cooked on a BBQ rotisserie or spit. Requires at least 1 hr cooking time.

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