Babi Guling ( Suckling Pig )

Babi guling (suckling pig)

Pork dishes are relatively hard to find across the mostly Muslim Indonesian archipelago, but Bali's famed suckling pig makes any roaming traveler's wait worthwhile.

While strictly speaking a suckling pig should still be feeding on its mother's milk, in Bali the pigs used in this popular dish can weigh about 70 kilograms (150 pounds).

They are rubbed with turmeric then stuffed with a "base gede," or spice paste, which usually includes a combination of coriander seeds, lemongrass, Asian lime leaves and salam leaves, chillies, black pepper, garlic, red shallots, ginger and kencur (lesser galangal).

The pig is roasted on a spit over coconut husks or wood to tender perfection.

When ordering a plate, expect sliced meat, a few pieces of satay, caramelized crackling and more obscure parts, like crispy intestines -- this is nose-to-tail dining at its most traditional.

"The skin is served crispy and the meat is always tender -- they also offer a special that is served with rice and spicy soup which is delicious."

MORE: The making of Bali's incredible pig roast

Lawar is often seasoned with fresh blood.

Lawar is often seasoned with fresh blood.