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I love Babi Guling - Balinese Suckling Pig which I've made twice so far. As I am mostly cooking for 3, I obviously can't use a whole suckling pig.

Here's a typical recipe: adventurefoodie.blogspot.ca/2011/08/babi-guling-balinese-pig

What I have used so far is pork belly cuts. Sandwich the Babi Guling filling between two slabs and off to the oven. They taste great, but just a bit too rich and fatty for my own taste and diet. At the same time, I am worried that a less fatty cut would end up dry from the cooking. Or, maybe rather than a total replacement, I would keep the top half as pork belly and the another cut on the bottom?

  • First thought would be the neck or shoulder. – Willem van Rumpt Dec 30 '17 at 22:32
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The pork fat is what gives the taste, so if you would take a less fatty cut of pork, just use a trusted method of preventing it from drying out and that is larding:

  • add most of the pork Babi Gulling filling inside the cut
  • smear some pork Babi Gulling filling around the cut
  • cover the cut with pork belly strips (=bacon) as well
  • use tooth picks to prevent the pork belly strips to fall off.
  • P.S. You're probably going to use Pancetta instead of bacon, but that's better! (if I get your nationality correctly: edit your profile to provide more information about yourself...) – Fabby Dec 31 '17 at 10:52

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