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Ingredients: • 1 suckling pig, about 4.5 kg • 1 large onion, peeled and finely chopped • 2 cloves garlic, peeled and finely chopped • 3 whole cloves (cengkeh) • 1 teaspoon garlic, ground • 1 teaspoon coriander (ketumbar), ground • ½ red chilli, crushed • 2 salam leaves (daun salam) • 4 teaspoon turmeric (kunyit), ground • 3 tablespoon salt • 250 mL (1 cup), squeezed from 1 grated coconut with sufficient water added • 2 tablespoon coconut, desiccated or freshly grated Preparations: • Wash pig thoroughly in cool water in preparation for stuffing. Set aside. • Mix together onion, garlic, cloves, ginger, coriander, chilli and salam leaves. Then, add 2 teaspoon turmeric and 1 ½ tablespoon salt • Stuff pig with above mixture, rubbing interior thoroughly. Sew up cavity. • Separately, mix together remaining turmeric and salt and rub onto pig’s skin. • Skewer pig and roast over red-hot, smokeless charcoal fire. Rotate constantly. Brush pig occasionally with coconut milk, mixed with desiccated or freshly grated coconut. Cook for approximately 4 hours until meat is tender and skin crisp.
Cook Indonesian
