AI-generated photo.
Indonesian · Iconic, Bali · Indonesia
Babi guling
Babi guling (babi guling), a Bali plate from Indonesia.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
85
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 57%
- Carbs 10%
- Fat 33%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 34.1 g of protein in the serving.
Suits · Low sodium
About 377 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Pork tenderloin174 kcal
- Coconut oil45 kcal
- Shallot9 kcal
- Lemongrass5 kcal
- Garlic4 kcal
- Chili flakes3 kcal
Glycemic load
Estimated glycemic load for this count: 2.3. The bands come from the ingredient table.
Portion
One serving is about 245 kcal. Two portions would be about 490 kcal if you want a fuller plate.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 184 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 245 kcal | 12% |
| Protein | 34.1 g | 68% |
| Carbohydrate | 6 g | 2% |
| Fiber | 0.9 g | 3% |
| Total sugars | 0.7 g | 1% |
| Fat | 8.6 g | 11% |
| Saturated fat | 5.3 g | 27% |
| Cholesterol | 104 mg | 35% |
| Sodium | 377 mg | 16% |
| Potassium | 746 mg | 16% |
| Calcium | 22 mg | 2% |
| Iron | 2.5 mg | 14% |
| Magnesium | 52 mg | 12% |
| Zinc | 3.3 mg | 30% |
| Vitamin A | 10 mcg | 1% |
| Vitamin C | 2.6 mg | 3% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E · estimate | 0.5 mg | 3% |
| Vitamin K · estimate | 15 mcg | 13% |
| Thiamin (B1) | 1.6 mg | 134% |
| Riboflavin (B2) | 0.6 mg | 43% |
| Niacin (B3) | 10.8 mg | 68% |
| Vitamin B6 · estimate | 1.3 mg | 78% |
| Folate · estimate | 10 mcg | 3% |
| Vitamin B12 | 0.8 mcg | 34% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Pork tenderloin4 pieces640 g
Lemongrass2 stalks20 g
Ground turmeric1 tsp3 g
Garlic4 cloves12 g
Fresh ginger3 slices12 g
Shallot2 shallots50 g
Chili flakes1 tsp4 g
Coconut oil1 tbsp20 g
Makrut lime leaf4 leaves2 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Babi guling is cooked in indonesia. A thermometer in the thickest center beats guessing from the color.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Babi guling, until the edges take a little color. Let roasted food sit on the pan for five minutes before you slice.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Babi guling at 400°F / 204°C. Start checking at 39 minutes. Babi guling is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
Roast 39 min
- 🇮🇩 IndonesiaSoutheast Asiaicon-indonesia-babi-guling-step-4
Babi guling, step 5
Step 5 · Babi guling
5Check the center of Babi guling, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇩 IndonesiaSoutheast Asiaicon-indonesia-babi-guling-step-5
Babi guling, step 6
Step 6 · Rest 5 min
6Rest Babi guling for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in indonesia, with the sauce or garnish that belongs to it. Film Babi guling in this shot order and no other: a colander and a cloud of steam; beans or grains tender at the edge of a bite; liquid going in and lifting the fond; herbs cut in at the end. Slate words for the editor: gloss, glaze, cedar, violet, quiche, sear, nacre, jasper, dough, blister.
Rest 5 min
How you know it is done
Babi guling is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
If it goes wrong
- Babi guling looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Babi guling turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Babi guling, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Babi guling is one of the plates people ask for by name from Bali.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. 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.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.