Lines for a taste of a 30kg pig on a spit, cooked in a backyard in Zetland

Behind this backyard fence lies a succulent Sunday afternoon secret causing a foodie storm. Zetland locals line up for a taste of Indonesian streetfood before it sells out.

The backyard fence featuring the menu at Piggy Smol. When the gate is closed the only hint of what’s inside is the succulent smells ... and the queue. Picture: Supplied

A suckling pig, roasted in a backyard in Zetland, has caused a foodie storm with the streetfood selling out in 30 minutes.

Piggy smol is a Sunday BBQ run by Smol cafe. Owner Uel Lim bought the former corner store because it had a backyard, with dreams of opening it up to the community and putting on sausage sizzles.

However when he employed Indonesian chef, Indra Yudha, they decided to cook babu guling. The dish is an Indonesian version of suckling pig, which is popular in Bali. The pig is rubbed and stuffed with spices like turmeric, coriander, lemongrass and shallots and roasted over coals for hours.

The first weekend of offering the dish, after announcing on social they were offering it, there was queues around the corner and the team sold out in 30 minutes.

Piggy Smol chef Indra Yudha. Picture: Supplied

“There was no master plan with it. It was just different ideas. There is lot of competition for cafes in the area and we were thinking, what can we can,” said Lim. “My wife is Indonesia, so when Indra came on I asked if he could do babi guling, and he said he could, so we thought we would try it,” Lim said.

The crowd gathers outside Piggy Smol on Sunday afternoon. Picture: Supplied

Piggy Smol ordered a bigger pig for week two after selling out in half an hour on week one. Pictures from left are Cafe owner Uel Lim, Chef Indra Yudha and Iwayan Sutirka Picture: Christian Anstey

We didn’t expect it to be as busy as it was. We had to turn away people.”

It’s a sudden return to the spotlight for Lim, who appeared on My Kitchen Rules in 2014 with his wife Shanelle. Since the experience, the foodies opened a cafe in Macquarie Park before selling before the pandemic and doing social work.

However in 2022, Lim saw himself return to hospitality and bought Smol.

“When we decided to do this, we asked around and realised no one was offering this traditional Indonesian dish despite a lot of people having travelled to Bali or Indonesians living in Sydney,” Lim said.

Because of the demand, Lim has ordered a 30kg pig and also roasting duck for another dish, bebek goreng.

They’ve also been asked if they will cater for weddings and events.