My lifelong quest to taste noteworthy versions of whole roasted pigs has taken me to Bali several times – specifically to Ubud and Ibu Oka restaurant has mastered this craft of Babi Guling. The Pork Summit 2013 Indigenous Barbeque Challenge inspired me to use this traditional whole hog preparation and transform it into a shoulder only version that utilizes the whole coconut for the brine, smoke and side dish! Mangrove Tree Charcoal…well, I brought it back in my suitcase from just down the street from my house in Malaysia, where they roast whole chicken wings with their smoky goodness.
Posted on: Tue, 25 Jun 2013 05:52:52 +0000
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