- [Trevor] That skin is gonna be so crispy.
Crackling.
Look at that!
Wow! It's giant!
All right, check it out, guys.
It's Trevor James.
Just got into Bali, Indonesia,
and I'm so pumped.
We're bringing you in straight away
for the most famous dish of Bali, the Babi guling,
and here we are with Mr. Dodo.
Thank you.
Nice to meet you. - Yes.
And we're at Babi Guling Pende Egi here.
- Yes.
And we're right at the roastery here, right?
- Yes. For sure.
- Let's go check it out.
(upbeat music)
So you're making Babi guling all day.
- Yes. We're making Babi guling all day.
- Look at this.
(Trevor speaking a foreign language)
Wow. Look at this.
- [Dodo] This is a small pit.
- A small pit here.
- [Dodo] All this wood is coming
from wooded area in Bali.
There's a pinewood.
- Oh, pinewood!
- Pinewood.
So, special for Babi, we use only pinewood-
- To give the aroma. - For sure.
- Wow.
- Because we need the smoke flavor,
natural smoke flavor.
There's another wood that we can use,
but this one is the best.
- The best. - Yeah.
- Amazing.
(rooster crowing)
Look at this.
- Here we cook all the rice.
(Trevor greeting woman in a foreign language)
- Okay, next up, we're gonna watch the filling-making.
Okay.
And here's the, this is the bumbu, right?
- [Dodo] Yes.
- Look at the spice mix!
Wow. It's like a sambal.
- [Dodo] Yeah.
- Spicy. - [Dodo] Yeah.
- Yeah. Oh, look at that filling.
And just look at that.
That's the bumbu spice mix.
It's going into-
- Spice mix is going into the Babi.
- Into the Babi.
Into the stomach.
So that's gonna make the whole...
the whole Babi smell aromatic, right?
- For sure.
- So the meat flavor will change a little bit.
- Yes.
- Here we go.
Look at that.
Filling the bumbu.
Wow.
That's gonna make it super-aromatic.
And it's roasting for three hours.
- [Dodo] For three hours.
And when we are done,
we put all the bumbu
and cut the meat and skin, and we pour the bumbu on top.
- [Trevor] Wow.
- [Dodo] The Babi will be more flavorful.
- [Trevor] It's almost like a, like a sambal.
- Yes, but it's contained ginger, galangal-
- [Trevor] More spices.
- [Dodo] More spices.
- [Trevor] Oh, yeah, he's just wrapping it up now.
Oh, you need to keep it tight.
- [Dodo] A bit tight inside.
So we need double tie.
- [Trevor] Oh, double tie.
- [Dodo] We roast it for three hours.
There's no bumbu getting out.
- [Trevor] Yeah, it needs to be sealed tight.
- [Dodo] Yes.
- [Trevor] Good to know. Wow.
Oh, and here it comes.
It's going on the pit now.
Wow.
Right onto that local pinewood fire pit.
(Trevor greeting man in a foreign language)
Wow!
Look at this!
So this is, what would you say?
Like, a medium size here?
- [Dodo] Yeah.
This one is the medium size.
So it's about 20 kilogram.
So, it's perfect for 30 to 40 people for eating the Babi.
- [Trevor] 30 to 40 people.
- [Dodo] Yes.
- Okay, and we're gonna go see the bigger pit now.
Wow.
Look at this, and just look at the size here.
This is what we came to try, guys.
Look at this.
- [Dodo] This is the sausages.
This is the egg sausages and this, the black sausages.
This white one is made from egg.
- Egg sausage?
- Yes, egg sausages.
- There's an egg on the inside.
- Intestine of the Babi.
We fill it with egg.
- [Trevor] Oh, wow.
- [Dodo] And it come out spicy.
And the black one
is made from rice flour, blood, and the liver.
- Oh! Blood and liver.
Oh, wow.
- It fully cooked.
- Fully cooked, amazing.
Oh, and here's the oil.
- [Dodo] Yeah, we base with oil.
So the color, the skin's getting changed.
- Oh, golden brown.
- [Dodo] Golden brown, yes.
- So this oil here, is it just a special oil or like...?
- It's coconut oil.
- Oh, coconut oil.
- Coconut oil, yes.
- Oh, so it's gonna have some of the natural coconut aroma.
Coconut oil right here.
Here we go.
(Trevor speaking a foreign language)
Finished.
Here it comes.
Wow. Look at that.
Wow.
So golden.
It's crispy.
Oh, you can hear the crisp.
- [Dodo] Yes.
- [Trevor] Oh! Oh!
Look at that.
It's getting...
- [Dodo] They pull out the stick.
- Yeah. The stick is coming out.
Ooh.
That's satisfying.
Look at that.
(Trevor speaking a foreign language)
(Trevor laughing)
Okay. That's what we flew into Bali for.
- Well, see you in restaurant.
- Yeah.
(two men laughing)
Okay. And it's off.
(Trevor speaking foreign language)
(man responding in foreign language)
- Let's go try it out.
- Pan De Ege. He's my father.
- [Trevor] Hi. Nice to meet you.
(Trevor and father chuckling)
Very nice.
- [Dodo] Yeah, so. He made the Babi guling at the first.
So since he make, so, made an order for ceremony,
and then I tried to make the restaurant
for the Babi guling.
- [Trevor] So you made the restaurant from his recipe?
- Yes.
- [Trevor] Amazing. - [Dodo] Yes.
(Trevor speaking foreign language)
(Trevor and father chuckling)
- [Trevor] Okay, and we are just driving
through the beautiful scenery now to go to the restaurant.
Amazing.
Look at how beautiful it is here.
Here we are.
Look at this beautiful restaurant.
Let's go take a look.
Okay. And we're going into the kitchen.
Look at all these amazing coconuts.
We're going into the kitchen.
Hello.
Oh, and here it is.
- [Dodo] That's the Babi, that's the one we-
- [Trevor] This is the one we just saw.
- [Dodo] Yes, yes. This one.
- [Trevor] Wow. Look at that skin.
Golden, crispy brown.
Wow.
Look at that.
Okay.
And we're gonna watch how it's done here.
So it's...
Oh, yeah, it's just cut into strips.
(knife hitting cutting board)
Listen to that.
Okay.
So the first layer of skin is taken off.
(crackly skin being removed)
Listen to that. Wow.
(crackly skin being removed)
That's amazing.
That's a giant piece.
(knife hitting cutting board)
So each plate gets a little meat, a little skin.
- [Dodo] Yeah, mean, a little skin, a little vegetables.
- And then all of these mixed sauces and...
- Yes, yes.
- Oh, wow.
- So everything will come in one plate.
So they mix it their own after.
- Let's go take a look.
Okay. So here it starts.
So what's this one here?
- [Dodo] Lawar.
- [Trevor] Lawar.
- [Dodo] And this is the...
- Oh, that's the sausage.
- [Dodo] And the sausages, yeah.
- [Trevor] Oh, what's this?
- [Dodo] This is the fried meat.
- [Trevor] Fried meat. Okay.
- [Dodo] That's fried Babi.
That's putting in an well.
Here's the white meat.
- [Trevor] White meat from Babi.
Oh, and it's, it looks like it has sambal or-
- [Dodo] Yeah, so we mix it with sambal.
- [Trevor] Oh, and then-
- [Dodo] For a local mixture.
- [Trevor] Oh! And then sambal on top.
- [Dodo] The bumbu is the-
- [Trevor] Oh, the bumbu!
- [Dodo] Stomach.
- [Trevor] From the stomach.
- [Dodo] Yes, yes.
This one is the bumbu from the stomach.
- [Trevor] Oh, and then some-
- [Dodo] Chili. - [Trevor] Chili.
- [Dodo] For spiciness.
And this is the cassava leaf.
- Wow. Oh, and cassava leaf.
Oh, and then the skin.
Wow.
Oh, and it comes, you can get satay as well.
- [Dodo] Yes, we have some satay.
- [Trevor] Babi satay.
Oh, pork skewer.
And there it goes.
Look at that!
Wow!
Wow, it's beautiful here.
Okay, we're going upstairs.
Okay. Here we are.
Look at this.
Wow. It's beautiful.
Beautiful!
Bali is amazing.
Look at this view!
So you can just eat the Babi guling
and enjoy the beautiful view
over the rice fields here.
Oh, and here comes the coconut.
(Trevor speaking a foreign language)
Wow.
There it is!
Look at that!
Oh, the Babi guling.
Wow.
Look at that.
Ooh.
Satay.
Oh!
So colorful.
Wow.
It's all here.
Oh, that's the prize.
That's the gems right there.
Those are the golden rubies.
Look at that.
That's the crackling skins.
So we got a lot here.
What do we all have here?
We've got the, the skin.
[Dodo] Yes.
There's the meat.
- [Trevor] The meat.
- [Dodo] And mix it with the spicy.
- [Trevor] Oh, so we've got two different types
of sambals here.
- [Trevor] Yes.
And then this one is extra-spiciness,
and this one is the yellow bumbu.
The bumbu genep that we got fill on the stomach.
And this is a satay.
We got three kind of satay.
Here's the satay with liver inside.
With liver.
So it wrapped with the meat.
- [Trevor] Oh, pork meat with liver.
- [Dodo] Yes. But it not mixed.
Actually, the liver was-
- [Trevor] On the inside.
- [Dodo] In the skewer.
We have the soups.
- Oh!
- Yes.
So it's made from banana trunk and the young jackfruit.
- [Trevor] Oh, wow!
- [Dodo] So, pork ribs.
- [Trevor] Young jackfruit.
- [Dodo] Young jackfruit.
Young banana trunk.
- [Trevor] Young banana trunk.
- [Dodo] Yes.
- [Trevor] And pork. - [Dodo] And pork. For sure.
- [Trevor] Wow. And then here's the sausage.
- [Dodo] Here's the sausages.
Yes. It's the black sausages.
- [Trevor] Black sausage.
Egg sausage.
- [Dodo] Egg sausages.
- [Trevor] And then some fried pork.
- [Dodo] Fried pork. - [Trevor] And then-
- [Dodo] This is the mix.
- [Trevor] Here's the mix, right?
So it's just got everything we saw.
But this is like the, what you get-
- [Dodo] Everything.
- [Trevor] Everything, yeah.
- [Dodo] In one plate.
- [Trevor] In one plate.
What would you recommend to try first?
Maybe the skin? Or...
- Um. You need to try the meat first.
- The meat?
- Yeah, because you need to taste the meat
and the skin not disturb you.
I mean, if you eat the skin first,
you enjoy the star.
(Trevor laughing)
- You gotta go...
- You need to eat the other thing first.
- Okay.
Put it with some sambal?
- [Dodo] Yes, yes.
- [Trevor] That's the bumbu from the stomach. Wow.
So that's been roasted for three hours.
Look at that.
Try it out.
Mm.
Mm!
Oh! Mm!
That sambal!
Wow. That's nice.
Definitely a little spicy, but not, like, overpowering.
Wow. That's amazing.
And the pork is tender.
- Now it's better you try the sausages.
- Okay.
- This is the white sausages.
The eggs.
- [Trevor] Mm!
Oh, there's the egg sausage.
- [Dodo] Yes.
- [Trevor] You eat it plain or you dip in the sambal?
- If you want to put sambal for extra flavor,
but you need to eat it without sambal.
- Mm.
- So you got a real taste taste how it taste like.
- Mm.
Oh! Mm!
That's delicious!
Wow!
It's like a spiced omelet almost.
- [Dodo] Yes.
- [Trevor] Inside a sausage.
- [Dodo] Yes, yes, yes.
- [Trevor] Mm!
- [Dodo] Just like an omelet,
but inside of the intestine.
- [Trevor] Mm.
- Okay, so this is the banana stock,
young jackfruit, and pork soup.
Mm. Mm!
Oh!
Wow.
The pork broth there.
It's so rich.
- [Dodo] And here's the lawar.
- [Trevor] Young jackfruit, long bean.
- [Dodo] We have some...
- [Trevor] Just go in with hand?
- [Dodo] Yes, please, please.
- [Trevor] Mm.
- [Dodo] Great.
- [Trevor] Oh, look at that.
Young jackfruit, long bean.
- [Dodo] We call it lawar in Bali.
- [Trevor] Lawar.
- [Dodo] It's made from,
in Bali, many kind of lawar...
We put more vegetable than the meat.
- [Trevor] Let's try it out.
Mm. Mm!
Wow.
Everything is so...
Just, it feels healthy.
Healthy and tropical.
Nice spices.
Mm!
Oh, and then the satay.
- [Dodo] Here we have satay.
We call it satay [00:10:10 Goblet].
- [Trevor] With the liver inside, right?
- [Dodo] Yes. It's wrapped liver.
- [Trevor] Pork and then liver.
- [Dodo] Yes. And then pork meat.
- [Trevor] Pork meat.
- [Dodo] So this is the wrapping,
but this one is without liver.
- [Trevor] Okay.
- [Dodo] We call it satay [00:10:19 laylit]
- [Trevor] Satay [00:10:20] laylit.
- [Dodo] And this is the satay [00:10:21 forsu]
It's made from meat, pork meat.
- [Trevor] So this one is ground pork meat.
- [Dodo] Yes.
- [Trevor] This one is...
- [Dodo] This is the fresh pork meat.
- [Trevor] Amazing. And you dip it in the sambal?
- [Dodo] Yes. We dip in the sambal for the...
- [Trevor] The bumbu!
- [Dodo] Yes.
- [Trevor] This is the one that was inside.
Let's try that out.
Mm.
Oh, mm.
Oh, wow.
It was loaded with spices as well.
- Yes. - Mm!
- We put some-
- Lemon grass?
- Coriander. - Coriander.
A little lemon grass?
- Yes. - Mm!
And this plate here is just so beautiful.
So, normally you just go in with hand
and mix it all in, right?
- [Dodo] Yes, yes.
- I think I might be ready for the skin now.
(Trevor laughing)
Show off the crispiness.
- [Dodo] Yes.
- Listen to that.
Oh!
And you just eat it like a chip.
(skin crunching)
Oh! Mm!
Oh!
Wow. That is perfect.
Look at that.
This perfect crackling.
This is like a extra upgraded,
super-crispy pork skin right there.
It's crispy, but it's also got that slight, like,
burst of juice when you bite into it.
Mm! And it's just so beautiful.
Look at this amazing scenery here,
right in the rice fields.
I think you can eat it with the rice, right?
- [Dodo] Yes, for sure.
- [Trevor] Is that okay?
- [Dodo] Much better.
- [Trevor] Make a little Bobby sushi.
Look at that.
I think with the rice, it's quite nice.
- For sure. Try it.
It's like...
So we used to see maybe eat
with the meat, but it's one with the crispy skin.
So.
- Wow.
Best meal.
Okay, and we just got.
Look at that. Fresh skin delivery.
And you were saying every skin is different, right?
Oh! Look at that one!
My favorite is just taking it with rice.
Look at that.
Oh.
Just break it.
Wow.
Take some rice.
That is addictively good.
(Trevor crunching)
Mm!
Oh, there's a crack.
Ooh, crispy one.
- Yeah, yeah.
- Mm!
That you, Dodo.
Amazing, amazing Babi guling.
- Thank you very much for coming.
- We had so much fun.
Beautiful scenery. - Yes, yes, yes.
- Amazing food. - Bye!
- [Trevor] Thank you, Dodo! - Yes!
- Thank you. See you!
See you! Bye-bye.
Thank you.
Make sure to leave us a comment down below, guys.
Bali is amazing.
This was just, like, worth the drive out.
We're in Ubud, and it's just so beautiful.
So green, so fresh.
Subscribe to the channel
and hope you guys enjoyed the video.
Awesome.