@@nugrahadwianggoro I think it depends from person to person, for me it's pak malen and pak dobiel, it's worth to just try all then decide your best babi guling
Mainland Chinese tourists should try local foods like this, dont just eat hotpot when travel abroad. Perks of me being Chinese-Indonesian, I can eat a lot of delicious foods from different countries
Not just chinese, my european friends also wouldn't have food except those they already know well. Tbf not everyone goes for a food adventure, some just want to enjoy the sun and beaches
A lot of tourists around the world, tend not to try local dishes, because it's something they don't know and they want to keep their comfort of taste (which is actually dumb, because one of the main reason you visit a country is to try new things)
Pork cuisine in Indonesia spread from west to east archipelago , starting from Karo/Batak/ Tapanuli people in North Sumatra ( Babi Panggang Karo) , Dayak people in Borneo ( Babi Panggang Ambawang ) , to Eastern Indonesian ( Se'i ). Let alone the Indonesian chinese cuisen from ethnics hakka, hokkien , etc. So not only the hindu Bali have the pork cuisine in Indonesia.
@@aghileshemdani3144 what do you mean? Hinduism and Buddhist already spread before islam and local population already have their folk believe all of them eat pork.
Indonesia used to be the pork powerhouse way before Islam. As many natives started to abandon their heritage and embraced Islam, the pork-related recipes start to disappear, leaving Bali and few parts of Indonesia as the sole protector of pork-related culinary
@@anaskhoiri3653 thats what we call "Muslim KTP". Those who nitpick or are uneducated within their religion usually given from their parents. Whilst all religions usually have a KTP version the majority of Muslim KTPs while commiting sins against the doctrine of Islam would still refrain from eating Pork.
@@abelsumanas imo, it generally tastes pretty similar especially the crispy skin and the meat/fat under the skin. However, when it comes to the spices stuffed inside the pig, it would be different (i have no idea what Base Genep is). My favourite part is the belly area where the spices usually piled up during rolling and grilling process, it tastes more "umami" because of the Taucio that we use. On the other hand, i have never come accross this "taucio" taste in Balinese BaGul. During my longstay in Bali, i had Babi Guling occassionally just to remember home. Secara pribadi, aku lebih suka dengan Babi guling (kami menyebutnya sebagai Babi Putar) khas Minahasa karena sambalnya lebih cocok menurutku, dan mungkin juga karena kami di sini mengonsumsi babi guling hanya pada okasi-okasi khusus seperti pesta atau hari-hari besar gereja saat kumpul-kumpul.
Its also found in the philippines when a bunch of our ancestors fled sumatra😅. Babi is baboy, guling is uling or roast/charcoal. Or gulong means to roll. When the spanish arrived they renamed it to lechon baboy. Now can someone dm me the recipe? So we can compare 😅 please.
FYI "Be" is balinese for "meat", and guling mean " grilled and using stick to rotated the meat" Or Pork Source: i'm balinese Example : Be-guling= grilled pork meat Be-ayam=chicken meat Be-sapi = cow meat
_I'm a Muslim Dayak, here in Kalimantan roast pork is one of the most delicious foods. Even though Muslims can't eat it, friends or relatives like to eat roast pork typical of Kalimantan. For those who are not Muslims._
There are plenty of pork-based dishes in Indonesia besides Bali Babi Guling, from Batak's Babi Panggang Karo, Kalimantan's Bipang, North Sulawesi Rica-Rica, Flores Sei Babi, etc. We are not even covering Chindo's heritage pork cuisine yet.
@@ilfam1789 Imagine being upset because foreigner just minced words and not even offending the subject. Smh, why not go to middle east if you want to live in non-pig country?
@@darktemplar8140your babi guleng here in this videois not even run by local people in indonesia 😂😂 and you saying babi guleng is better than lechon 😂😂😂
Lechon more Savory in terms of aroma and taste. Highlighting common use of spices and ingredients such as Lime, Garlic, Onions, Lemongrass. Be Guling on the other hand is more Aromatic and Spice packed in terms of taste. The powder kinds of spices, is what I'm talking about. Two completely different forms of taste, but nonetheless both delicious on their own way.
I love Babi, lots of Babi Guling when I was in Bali. We had them almost everyday, down with red wine or beer and great music in the back. Coming back for more.
It's quite interesting that, while most Indian Hindus are avoiding pork, Balinese Hindu people have made "babi guling" as their signature menu in their dietary culture. The avoidance of pork in Hindu dietary practices is primarily rooted in religious and cultural beliefs. Hinduism, being one of the world's oldest religions, has developed a complex set of dietary guidelines, and the prohibition of pork consumption is one aspect of this tradition.
Some Indian Hindus do eat pork (esp. In northeast India) like fish are only eaten by those who live in coastal areas, Indians are mostly either vegetarians or occasional meat eaters. If the source isn't readily available, people don't really eat it on a daily basis
No lol hindus can eat pork but most Indians avoid it that doesn’t mean Hindus can’t u can eat no problem if u come to coorg where I am from pork is a delicacy there search coorg pork video u will find 1000 of video in RU-vid some Hindu even eat beef in India u can eat what ever u want no problem
Not really...some hindus in India eat pork. Particularly from the south.for Kodavas it is an important part of their diet and similarly coastal Karnataka eat the pork not extensively but do it
we stayed at a losmen at Kuta back in 1976 - there was a baby pig snuffling around the courtyard - one day the old lady asked if we'd like babi guling - we said sure - assuming it would not be the pet pig - later - roast piglet was served - greasy - and we noticed the piglet was nowhere to be seen - we were 'oh no - they didn't - did they !?!?' - yes they did - that kinda killed that pleasure ...
because it was not pet at first, it was livestock, and here in not so densefull town and countrysides in Indonesia we like them roam free, just like they supposed to be
Compared to Phuket or Bangkok?? Bali cannot be compared with Thailand (country as a whole) or Bangkok in any way. The only comparable place in Thailand is Phuket. Same goes with other tropical destinations in Southeast Asia. You cannot compare Boracay (Philippines) with and Langkawi (Malaysia) with Bangkok. Bangkok can only be compared with other Southeast Asia capitals.
as balinese I can tell what this guy tell is true. we use local pig that only eat organic food back then to make babi guling. mostly feed them with sweat potato leaf mixed with wot(somekind of padi grains leftover) not sure what u call it in english, and some other kitchen leftover too. they 're not jut confined in a small space so they can grow fat faster but in some let lose pen so they can still runing around, some even let it lose in their own yard which is a case of people searching for their missing pigs is quite often back then😅 and above all that their meat taste much better than other pig we mostly eat now.
Honestly Bu Oka is dissapointing for most local. For most of us, it is a tourist trap. I myself love Karya Rebo, not the best but it is far superior conpare to Bu Oka. I cant remember the random restaurant who serve better babi guling.
THAT IS A CAOPYCAT OF PHILIPPINE'S LECHON. THE NERVE OF PEOPLE TO SAY FILIPINOCUISINE IS BAD BUT THEN COPIES IT AND CLAIMS IT AS THEIR OWN. INDONESIA IS A MUSLIM COUNTRY, MOST DONT EAT PORK. THE NREVE OF PEOPLE TO COPY AND CLAIM IT.
@@fkoff7649 Dont think you're special for spitroasting an animal over a fire. What differentiates a dish are the spices. If I used your logic, Filipinos copy Europe
@@darkmatter3112 other way around europe copys Philippine foods look at Spain in their biggest and oldest restaurant the lechon recipe and chefs are Filipinos While indonesia is nothing but copying to his Southeast Asia neighbors and Dutch and claimed they're original even though theyre not
@@Edgar_Ramirez471 Nice joke. Blind nationalism over skewering a pig. The Europeans first made contact with your country in 1521. The Ancient Greeks and Romans were already spit-roasting pigs. Even before that, it was very highly likely neanderthals already spit-roasted wild boars The idea of skewering ANY animal with a stick/rod and cooking it over a campfire is something EVERY humans across the globe did. You arent special. Neither is Bali or Europe. Seriously its basic technique dude
Also because of tourism, Babi Guling restaurants or stalls that mainly target tourist will tone their spices down so much and imo, its loss the authenticity.
Bali not always about Babi Guling, Ayam Betutu also one of the authentic Balinese Culinary beside Mujair Nyat Nyat ,Banana trunk vegetable, tipat cantok, etc
Honestly as a Foodie I'd love to try Be Guling. War's are started over whats better they'd argue Lechon or Be Guling. On that note I'd just consider their fued pointless, cause both are delicious on their own way. Lechon at it's core, is very savory, succulent, and aromatic with herbal ingredients. It's generally catered towards those who have delicate taste buds. While Be Guling at it's core, aromatic, spice packed and savory. Commonly highlighting the diverse spices, produced in Indonesia. It's generally catered towards those who have already experienced and well-versed taste buds.
The Balinese are the authentic Indonesians who practice their ancestral religion until an invading religion comes along. The religious practice makes it a clean place as in comparison with average Indonesians who just throw litter around.
As a SEAsian, if there is any 'invading religion' that would be Christianity. The Portuguese forced Malays to submit, the Dutch forced Javanese to submit, the Spanish forced the Phillippines to submit. Review again who are the 'invaders'.
3:41 it's a shame that you compared this suckling pig dish with hongkong pig (that is notably bland). I would put this babi guling over the filipino lechon as well. it's just different league.
Thats the problem...there are other food in Bali but are not promoted as much as Babi Guling. One issue and the most glaring ones....Hardly any Balinese youth joining other sectors other than tourism...Back before Tourism becomes the main income earner, Balinese parents then sent their kids to University to study Engineering , Agriculture, Naval studies, Medical schools etc.....These days ALL of the world ...people only know Balinese in tourism and FNB mainly...very sad.
Fact check Anthony Bourdain say that when he is in the Philippines. MANILA, Philippines - A pig in the Philippines has made it to Time magazine’s Best of Asia list as “Best Pig.” Time magazine, in its recent issue, hailed the Filipinos’ favorite roasted suckling pig or lechon as the “Best Pig” in Asia. In an article written by Lara Day entitled “Pork Art,” she said it was the review of TV chef Anthony Bourdain, “whose love of all things porcine is famous,” of the lechon that helped it gain international limelight. Bourdain, with his show No Reservations, visited Cebu and declared that he had found the “best pig ever.” In his blog, Bourdain said that of all the pigs he tasted all over the world, “the slow roasted lechon he had on Cebu was the best.” In the article, Time wrote on how the lechon is prepared and how it has become the country’s most beloved dish and a source of fanatical adulation.
congratulations indonesia unesco intangible cultural heritage for Bali Babe Guling world renown nation G20 member regional military power costly tertiary tuitions fee efficient customs & exise sinetron televised in 4 nations noteworthy PISA & IQ rank truly asean & asia champion 🇮🇩🇮🇩🇮🇩
THAT IS A CAOPYCAT OF PHILIPPINE'S LECHON. THE NERVE OF PEOPLE TO SAY FILIPINOCUISINE IS BAD BUT THEN COPIES IT AND CLAIMS IT AS THEIR OWN. INDONESIA IS A MUSLIM COUNTRY, MOST DONT EAT PORK. THE NREVE OF PEOPLE TO COPY AND CLAIM IT.
I watched the whole thing and still trying to find what he said as something unique and revolutionary in the whole farming industry in 4:26 ... This kind of black-native pig is common all thruout the archipelago. Yes, it is sad that its dwindling in Bali and nice that he started something and found a niche but.... Him saying this bunch of bol**cks means he's a salesman that knows very little about pigs and culture.
Yeah, I mostly saw the black one during my visit at Balinese household, hence why I'm a bit stunned. Pig, the most productive animal( it can deliver up to 10 in one pregnancy) , going extinct... Lol... Not being used as the main ingredients in one of Bali iconic dishes doesn't mean it's going to extinct ,only less favourable just like chicken
Ripoff..... They overprice it.....Pathetic.... Just want to enjoy some and they charge through the roof..... they can eat it themselves. That's why I got to restaurants with a set menu here in Bali. They mat be a bit pricey but at least they're honest about their prices and don't overcharge tourists
then go with a local. Simple. Locals don't go to these touristy establishments. Ask them what babi guling they PERSONALLY like. In fact randomly going by a car and then drop by one of those street/ruko babi gulings are usually the best.
In the restaurant filled with tourists or the one in the resort, even me, a Balinese, dared not to go there. It is better not to suffocate our bank account by eating the same thing as the cheaper counterpart.
Watching this reminded me when Russian Agriculture minister was rebuked by Putin when he tries to suggest exporting pig to Indonesia. European being Europeans. In RU-vid, there are plenty of "Authentic Carbonara" recipe videos, and in the comment section, you'll notice Americans, Danes, Polish, Swedes, Norwegian, complaining of not being able to find guanciale (cured pork jowl) in their nearby charcuterie. That's outrageous. In Jakarta, we have 3-4 different vendors curing guanciale available for online order & delivery. In Bali, you have the famous Via Emilia, doing all kinds of cooked and raw prosciutto all the way to pancetta and of course guanciale. Obviously they also sell a lot of "cinghiale" products like sausages. Babi guling is just one of Bali's famous pork dish. They also have famous sate babi (pork skewers) and also sosis babi (pork sausage). Other parts of Indonesia have their own pork dishes: Northern Sumatra Batak people have lapo, roasted pork that is very similar to siu yuk, but a bit more spicier, accompanied by all kinds of offals and rich clear broth soup. Then, in Bangka island, they have this roast pork belly, which is thin and crispy, but layered with sweet nutty kind of ngo-hiong (five spices) sauces to complement it. The Dayak people of Borneo (Kalimantan) have Bipang Ambawang, also roasted pork, but more to German pork knuckle style, with very rich vegetable-soaked soup. Then the Manadoese people with their babi rica-rica (spiced chili pork) and the Makassar Chinese people with their actual "bak-so" (pork meatballs) called nyuknyang. Then the Eastern part of Indonesia with their smoked pork, se'i babi from East Nusa Tenggara. Aside from the heavenly Jamon Iberico black pig's cured ham (I am Italian-tifosi, but this one I have to give it to Spain for that dissolving -amino acids on your tongue sensation that no prosciutto can ever replicate, it is like eating pork-derived soy sauce), Babi guling is legitimately the second best pork product ever - it doesn't totally rely on the savoury rich but light aroma of pork meat or flavourful fat - the spices especially the sambal matah complements it perfectly that many Batak Lapo eateries including Chinese siu yuk / pork belly roasters in Indonesia also features sambal matah as one of their condiment options.
Not at all.. you can go to villages and found this kind of tradisional food almost everywhere in Bali. Well, I found delicious Be Guling deep in villages far away from touristic area, which taste much better than Bu Oka's. The crazy thing I found, the owner provides free fruit liquor (traditional arak Bali with fruits, so rare, 25-35 % alcohol I guess).
Bu oka quality has been declining in recent years, i just visited 2 years ago and its not the same and become worst than ever. Babi guling pak malen is much more consistent and better when it comes to quality (this is based on my experienced).
Not at all.. you can go to villages and found this kind of tradisional food almost everywhere in Bali. This is a local food which is different in ingredients and the side dishes. Well, I found delicious Be Guling deep in villages far away from touristic area, which taste much better than Bu Oka's. The crazy thing I found, the owner provides free fruit liquor (traditional arak Bali with fruits, so rare, 25-35 % alcohol I guess).