Bali’s legendary spit-roasted suckling pig
Explore the Dish
Babi guling is the most famous Balinese dish of all: a whole suckling pig stuffed with a fierce mix of turmeric, chilli, garlic, shallots, ginger, lemongrass and other base genep spices, then spit-roasted over coconut husk until the skin is glassy and crackling. Served with rice, a spoon of the spiced stuffing, lawar and crisp crackling, it is a once-in-a-trip essential.
A plate of babi guling brings several textures at once: juicy spiced meat, shatteringly crisp skin (kulit), savoury sausage, lawar and a punchy sambal. It is rich, complex and unforgettable.
Traditionally cooked for ceremonies, it is now served daily at specialist warungs — most famously in and around Ubud — that often sell out by mid-afternoon. Note it is not halal, as it is a pork dish.
Babi guling began as a ceremonial dish prepared for temple festivals and life-cycle rituals, where a whole pig is roasted for the community. Over time, specialist warungs brought it to everyday tables and made it a symbol of Balinese cuisine.
Babi Guling Ibu Oka
📍 Ubud
The island’s most famous babi guling, a must-visit institution in central Ubud.
Warung Babi Guling Pak Malen
📍 Seminyak
A beloved south-Bali favourite, busy and consistently excellent.
Babi Guling Bu Dayu
📍 Gianyar / Sanur
Well-loved local spots serving generous, freshly roasted plates.
| Venue Type | IDR | USD (approx.) | INR (approx.) |
|---|---|---|---|
| Street cart / warung | 30,000–70,000 IDR | $1.9–$4.4 | ₹165–₹390 |
| Local warung (sit-down) | 84,000–126,000 IDR | $5.2–$7.9 | ₹465–₹700 |
| Mid-range restaurant | 140,000–224,000 IDR | $8.8–$14.0 | ₹780–₹1245 |
| Hotel / tourist restaurant | 245,000–420,000 IDR | $15.3–$26.2 | ₹1360–₹2335 |
Babi guling is a pork dish with no vegetarian version. Vegetarians should choose nasi campur vegetarian, tipat cantok or tempeh dishes instead.
Not vegetarian — try nasi campur vegetarian insteadJain note: Balinese cooking uses garlic, shallots and shrimp paste (terasi) widely. Jain travellers should ask for dishes without onion, garlic and terasi — easiest at vegetarian warungs in Ubud.
A whole suckling pig stuffed with Balinese spice paste and spit-roasted over coconut husk, served with rice, lawar and crackling.
No — it is a pork dish. Muslim travellers should choose ayam betutu, sate ayam or seafood instead.
Ubud is the spiritual home, with famous warungs like Ibu Oka; Pak Malen in Seminyak is a southern favourite.
Each pig is roasted fresh in the morning; once it is gone, it is gone — usually by mid-afternoon.
Medium to hot — the spice paste is bold and the sambal can be fiery. Ask for less sambal if needed.
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