Babi Guling: Bali’s Must-Try Roast Pork Feast

Bali’s most famous dish? It’s not Nasi Goreng. Not Mie Goreng either. It’s Babi Guling, a slow-roasted, spice-infused, crispy-skinned feast that locals and travelers obsess over.

Anthony Bourdain once called it “the best pig I’ve ever had.” He wasn’t exaggerating. The first bite hits with layers of flavor, crackling skin shatters between your teeth, the succulent pork melts in your mouth, and the spices linger with just the right amount of heat. It’s a dish of contrasts, perfected over centuries.

Originally reserved for sacred Balinese ceremonies, Babi Guling has become an everyday indulgence. But not all versions are created equal. Some warungs (small local eateries) serve legendary renditions, while others miss the mark. If you want the best, you need to know where to go, what to order, and how to eat it like a local.

This guide will take you through the history, preparation, and, most importantly, where to find the most mouthwatering Babi Guling in Bali. Whether you’re planning a trip or just a food lover curious about this Balinese specialty, you’re in for a treat. Let’s dig in.

Key Takeaways

• Babi Guling is Bali’s iconic roast pork dish, traditionally made for ceremonies but now a local favorite.

• Key ingredients: Whole pig, stuffed and coated in a rich Balinese spice mix (bumbu bali), slow-roasted over fire.

• Must-try spots:

• Ibu Oka (Ubud)

• Pak Malen (Seminyak)

• Pande Egi (Canggu)

• Men Lari (Gianyar)

• How it’s served: Pork slices, crispy skin, rice, lawar, sausage, and spicy sambal.

• Eat like a local: Use your hands, mix it all.

• Home version? Possible with pork belly and an oven, but not the same magic.

The History and Cultural Significance of Babi Guling

Babi Guling isn’t just food. It’s a celebration on a plate.

In Bali, this dish isn’t something you casually whip up on a Tuesday night. Traditionally, it was reserved for temple ceremonies, village feasts, and grand celebrations. The whole pig, seasoned and roasted, was an offering to the gods before it became an offering to very hungry guests.

Balinese Hinduism plays a big role in this tradition. Unlike the rest of Indonesia, where pork is rare due to the country’s Muslim majority, Bali embraces it with open arms (and empty stomachs). When there’s a wedding, a major festival, or a newborn to celebrate, chances are a whole pig is turning over an open flame somewhere nearby.

But don’t worry, you don’t need to crash a Balinese wedding to get your fix. These days, Babi Guling has gone mainstream, available in warungs, restaurants, and even fancy hotels. The key is knowing where to find the good stuff.

How Babi Guling Recipe is Made

Making Babi Guling is an art. A delicious, slightly labor-intensive, fire-filled art.

Step 1: The Pig

It starts with a whole pig, preferably a young one, around 3 to 6 months old. Why? Because younger pigs have tender meat and the perfect skin-to-fat ratio for that addictive, glass-like crunch.

Step 2: The Spice Paste (Bumbu Bali)

This is where the magic happens. The pig is stuffed and coated with a fiery blend of turmeric, garlic, ginger, coriander, lemongrass, galangal, shallots, candlenuts, and chili. If you’re sweating just reading that, don’t worry, the spices don’t overpower. Instead, they seep into the meat, creating layers of flavor that build with every bite.

Step 3: The Slow Roast

Here’s where patience comes in. The pig is skewered on a spit and roasted over an open wood fire for several hours. During this time, it’s constantly basted with coconut water and oil to ensure the skin crisps up beautifully. It’s rotated by hand the entire time. Yes, this means someone’s job is literally to stand there, spinning a pig for hours. (Imagine explaining that on your resume.)

The result? Golden, crackling skin, juicy, spice-infused meat, and an aroma so intoxicating it could start a stampede.

Where to Eat the Best Babi Guling in Bali

You could technically eat Babi Guling anywhere, but let’s be honest, not every version is worth your time (or your stomach space). If you want the best, here’s where to go:

1. Babi Guling Ibu Oka (Ubud)

Famous for a reason. This place has been blessed by the Anthony Bourdain effect, and while that means longer lines, it’s worth the wait. The pork is tender, the skin shatters like caramelized glass, and the accompaniments (spiced vegetables, crispy cracklings, sambal) are top-tier.

2. Babi Guling Pak Malen (Seminyak)

A no-frills, local-favorite warung. The portions aren’t massive, but the flavors pack a punch. The sambal here is fiery, so if you’re spice-sensitive, maybe have a bottle of cold water (or a Bintang beer) ready.

3. Warung Babi Guling Pande Egi (Canggu)

Hidden in the rice fields of Canggu, this is a must-visit for serious foodies. Less touristy, more local, and packed with flavor.

4. Babi Guling Men Lari (Gianyar)

Not as famous as the others, but whispered about by locals. If you want a truly authentic, no-tourists-in-sight experience, this is your spot.

Wherever you go, one rule remains the same: get there early. Babi Guling sells out fast, and nobody wants to be the person staring at an empty serving tray, regretting their life choices.

How to Eat Babi Guling Like a Local

Ordering Babi Guling is only half the battle. Eating it properly? That’s where the fun begins.

A classic Babi Guling plate includes:

• Slices of juicy roast pork

• A piece (or two) of crispy skin

• Lawar (a mix of spiced coconut, green beans, and minced meat)

• Blood sausage (sometimes optional, sometimes not, just roll with it)

• Steamed rice

• A spoonful of fiery sambal

Locals eat it with their hands, tearing into the pork, mixing it with rice and sambal, and savoring every bite. If you’re a fork-and-spoon kind of person, no judgment, but you’re missing out on half the experience.

Can You Make Babi Guling at Home?

Short answer? Yes. Long answer? It won’t be the same.

Unless you have a backyard, a whole pig, and several hours to spare, you’ll need to settle for a modified, oven-friendly version. It won’t have the same smoky depth, but it can still be delicious.

Here’s a simplified version:

1. Use pork belly instead of a whole pig (it crisps up beautifully).

2. Rub it with Bumbu Bali (the classic spice mix).

3. Roast it low and slow (around 150°C/300°F for 3-4 hours).

4. Blast the heat at the end to crisp up the skin.

Not quite the same as a spit-roasted feast, but still better than no Babi Guling at all.

Babi Guling isn’t just food, it’s an experience. Whether you try it in a bustling warung, at a local ceremony, or attempt to recreate it in your kitchen, one thing is certain: this is a dish you won’t forget.

Conclusion

By now, you know that Babi Guling isn’t just roasted pork, it’s a Balinese tradition, an explosion of flavors, and quite possibly, the best thing you’ll eat in Bali.

Great food is only half the experience. The sizzling sound of pork skin crisping over an open flame, the scent of garlic and lemongrass wafting through the air, the sight of a whole roast pig spinning slowly on a spit, that’s what makes Babi Guling unforgettable. It’s a dish that tells a story, one bite at a time.

So if you’re in Bali, skip the tourist traps. Head to a local warung, order a plate, and savor every bite. If you’re adventurous, try making it at home (just don’t set your kitchen on fire). And if you’re already a fan, spread the word because good food is meant to be shared.

Hungry yet? Good. Now go find the best Babi Guling you can.

For more no-fluff tips on where (and what) to eat in Bali, check out our Bali Travel E-Guide packed with hidden food spots, eco-friendly stays, and a custom Google Map to guide your journey.