Babi guling garum

The perfect recipe for using up leftover babi guling – whole suckling pork on the spit. This is the recipe for babi guling that is used at Locavore, but you can always use your own recipe as a basis. This component is photographed 4 weeks after fermentation. This photo will be updated with the end result.

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 800ml.