May 21, 2026 – 5.00amThe smoke billowing around chef Loic Portalier as he bends over the grill carries the unmistakeable aroma of roasting pork. On this balmy night on the Indonesian island of Sumba, the Michelin-starred French chef is doing something very different from the classic French fare served at his Hong Kong restaurant, Louise.On the grill is Portalier’s vision of what happens when Italian porchetta meets its Balinese counterpart, babi guling: crispy-skin pork with a stuffing that has a hint of seaweed, pork jus and kaffir lime, served with rice and a fragrant, zingy sambal that contains Portalier’s favourite new ingredient, fresh coriander seeds.Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Fetching latest articles