This is a Steven Raichlen recipe I use sometimes.. Babi Guling (Balinese Pork Roast)
Really good. Not that all that spicy, but man, great flavor. Cook to slice, not pull.
Ingredients:
1 boneless pork shoulder roast (about 4 pounds)
4 large shallots, peeled
4 to 8 Thai chiles or 2 to 4 jalapenos
4 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh turmeric or 1/2 teaspoon ground turmeric
1 tablespoon chopped fresh galangal or additional ginger
3 stalks fresh lemongrass, trimmed and finely chopped (about 1/4 cup), or 3
strips lemon zest
1-1/2 teaspoons ground coriander
1 teaspoon finely ground black pepper
2 tablespoons fresh lime juice
1 tablespoon firmly packed light brown sugar
2 teaspoons coarse salt (kosher or sea)
5 tablespoons vegetable oil, or more as needed
Other Items Needed:
Butchers string
Directions:
Using a sharp, heavy knife, cut a deep pocket in one side of the roast, starting and ending about 3/4 inch from each end and cutting almost all the way through to the other side. Set the roast aside while you prepare the spice paste.
Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, and salt and 2 tablespoons of oil in a mortar and pound to a smooth paste with the pestle. Or combine all the ingredients in a food processor or mini chopper and process to a smooth paste.
Heat 3 tablespoons of the oil in a wok or small nonstick skillet over medium heat. Add the spice paste and saute until fragrant and shiny, about 5 minutes, stirring occasionally. Remove from the heat and cool, about 15 minutes.
Spread half of the spice paste into the pocket you cut in the pork. Tie the roast, using butchers string, at 1 inch intervals, or pin the opening shut with metal skewers. Using a rubber spatula, spread the remaining paste over the entire surface of the roast.
