Set out a scale and the equipment for Babi guling. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, lemongrass, ground turmeric, garlic, fresh ginger, shallot, chili flakes, coconut oil, makrut lime leaf, kosher salt. Babi guling is cooked in Bali as its own plate, not as a copy of a restaurant menu. Rub the pork with turmeric, lemongrass, and chili and roast it until the outside browns and the center is cooked through. A whole suckling pig is the feast. Tenderloin is the pork this pantry weighs. Amounts are for 4 from foods this library can count.
