Inspired by babi guling (whole suckling pig spit-roasted over an open fire), this recipe calls for pork jowl, a fatty, cheap cut that is utterly delicious when slow cooked. The bittersweet sambal ties the dish together. You can make this condiment as spicy as you like by whizzing up more chillies, but you may need to add more peanut oil to keep the consistency from being too thick.
