I talked about this a while back then did an adaption for my roast pigs head thread.I was going to do a whole suckling pig in my wood fired oven but its total fire ban here & still high alerts for the mountains an hour west of me. Lot of smoke haze & smell of burnt forest ,or worse. So I am going to do it with a big bit of pork belly like DaveOmack did with loin,roll it up around the paste of herbs etc.String it roast it. I could try to do it in MES but everybody is so jumpy about smoke that its better in the oven. I have had to change it around a bit ,no surprises there,but I can't get 2 ingredients.Salam leaf (Indonesian bay) & kencur powder . I have everything else including fresh turmeric & home grown kaffir lime leaf & galangal. I will get some photos up as I go. Its hugely popular in Bali where Aussies holiday in huge numbers,Bali being Hindu not moslem there are a lot of pork dishes.Anthony Bourdains feature was very kindly posted by DaveOmack in my earlier thread.I can't roast it over coconut husks or coffee wood but I can get the other flavours pretty close.