Babi Guling - Balinese Suckling Pig - alternative cuts of pork for it? I love Babi Guling - Balinese Suckling Pig which I've made twice so far.  As I am mostly cooking for 3, I obviously can't use a whole suckling pig.  

Here's a typical recipe:  adventurefoodie.blogspot.ca/2011/08/babi-guling-balinese-pig

What I have used so far is pork belly cuts.  Sandwich the Babi Guling filling between two slabs and off to the oven.  They taste great, but just a bit too rich and fatty for my own taste and diet.  At the same time, I am worried that a less fatty cut would end up dry from the cooking.  Or, maybe rather than a total replacement, I would keep the top half as pork belly and the another cut on the bottom?
The pork fat is what gives the taste, so if you would take a less fatty cut of pork, just use a trusted method of preventing it from drying out and that is larding: 


add most of the pork Babi Gulling filling inside the cut 
smear some pork Babi Gulling filling around the cut
cover the cut with pork belly strips (=bacon) as well
use tooth picks to prevent the pork belly strips to fall off.