Tu'un Fafi - roasted sucking pig

Ingredients

• 1 (10 kg)sucking pig
• 24 clovesgarlic
• 30 ml (2 tbsp)pepper
• to tastesalt
• unspecifiedoil
• to servesambal kecap
• optional, unspecifiedground turmeric

Instructions

1. 1

   Make the paste

   Pound or grind the garlic and pepper together into a paste. Rub it over the pig, inside and outside.

2. 2

   Roast the pig

   Secure the pig on a spit and roast for 4 hours, keeping it turning throughout so it cooks evenly and becomes crisp.

3. 3

   Baste with oil

   Mix the oil with salt and rub it over the pig during roasting, starting after 2 hours.

4. 4

   Carve and serve

   Cut the pig into pieces and serve with sambal kecap.

What is Tu'un Fafi?

Tu'un Fafi is a whole roasted sucking pig seasoned with a simple garlic-and-pepper paste. The recipe gives the dish's name but does not identify a more specific regional origin.

This version relies on spit-roasting and regular turning to cook the pig evenly, with salted oil rubbed on partway through roasting for a glossy, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork is the main source of protein and fat, while the garlic and pepper contribute very little of the meal's energy. Sambal kecap may add carbohydrates and sodium, depending on how it is made; serve the pork with vegetables and rice for a more balanced plate.

The seasoning

Garlic and pepper: pound or grind them into a paste so they are easy to spread over the pig's skin and inside its cavity.

Salted oil: the recipe gives no quantity, so mix enough oil and salt to rub over the surface when basting begins. Ground turmeric is suggested as an optional addition for colour and shine.

Spit-roasting safely

Secure the pig firmly on the spit before roasting and keep it turning throughout the stated 4 hours. Use suitable equipment and follow its operating instructions.

The recipe specifies time and crispness but gives no internal temperature. Check the thickest parts with a food thermometer and ensure the pork is thoroughly cooked before carving.

Getting crisp skin

Steady rotation helps expose the surface to the heat evenly. Begin rubbing on the oil and salt after 2 hours, as directed, rather than applying it at the start.

Look for crisp skin and cooked meat, but use doneness checks as well as appearance; the size and shape of the pig and the heat of the fire can affect cooking.

Timing and equipment

A 10 kg whole pig needs a spit and a roasting setup capable of holding it securely and turning continuously. The method states a 4-hour roasting time, although actual cooking can vary with the equipment and heat.

The listed total time of 60 minutes does not match the method's 4-hour roast. Allow for the longer roasting time, as well as preparation and carving.

Serving the roast

Serve the carved pork with sambal kecap, the garnish named in the recipe. Its punchy, savoury flavour makes a lively contrast to the rich roast.

Rice and fresh vegetables can make the meal more complete, though they are serving suggestions rather than ingredients in the original recipe.

Recipe notes & tips

• Pound the garlic and pepper finely so the paste spreads more easily.
• Rub the paste over both the outside and inside of the pig.
• Keep the spit turning throughout the full roasting time.
• Start basting with salted oil after 2 hours, as the method specifies.
• Add ground turmeric to the oil if you want to follow the recipe's optional colour tip.
• Check that the thickest parts are cooked through before carving.

Variations

• Turmeric oil: Stir ground turmeric into the oil for the shiny look suggested in the recipe.
• More pepper: Increase the pepper in the paste for a sharper seasoning.
• Extra sambal kecap: Serve more alongside the carved pork for guests who want additional sauce.
• Rice accompaniment: Add steamed rice as a simple side for the meal.
• Fresh side: Serve with fresh vegetables to contrast with the rich roast.

Common mistakes to avoid

• Uneven seasoning: Grind the garlic and pepper into a paste and rub it over both the inside and outside.
• Stopping the spit: Keep it turning for the whole roast to help the pig cook evenly.
• Basting too early: Wait until after 2 hours before rubbing on the salted oil.
• Relying on the clock alone: Check the thickest parts for doneness as cooking conditions vary.
• Carving too soon: Confirm the pork is cooked through before cutting it into pieces.

How to store

Refrigerate leftover pork in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout; store sambal kecap separately if possible.

Frequently asked questions