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    Posted March 29, 2013 by
    Bali, Indonesia
    This iReport is part of an assignment:
    Your best travel dish

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    Rolling Roast Pork Bali Style


    CNN PRODUCER NOTE     SteveKie took a short trip from Jakarta, Indonesia, to Bali, but he says while in the city he had one of the best tasting pork dishes ever at the restaurant Babi Guling Pak Malen. The dish was comprised of a roast pork, which he says was seasoned with local herbs. It's called Babi Guling, or rolling roast pork, and he explains that it is a popular, traditional dish in Bali. 'What makes rolling roast pork is the way they cook the pig. It is roasted on an open fire while being rolled continuously by the cook for hours,' he said. 'This dish is unique to Bali. It uses many different parts of the pig like the meat, skin and even the fat and each of them has a different texture and flavor.' He says when he was first introduced to the dish he was hesitant to try it. 'I was actually scared to eat the crunchy skin and fried fat. Those two parts of the pig are not usually associated for good eating. But when I tried the dish, I was sold,' he said. 'The skin was crunchy and the fat wasn't oily.'
    - Jareen, CNN iReport producer

    Babi Guling or Rolling Pig is one of many famous Balinese traditional food. It’s called Babi Guling because that’s how it is cooked. It is rolled continuously, for hours, on top of an open fire.

    Every visitor and locals alike have their own favorite Babi Guling restaurants. For me, I swear for this one place called “Warung Babi Guling Pak Malen”

    Drive along Sunset Road towards Seminyak, it should be on your left. It is located at the intersection of Sunset Road and Jalan Mertanadi. The place is very humble. It looks like an ordinary warung (food stall) on a pavement. But do not be fooled by its look. This place has the best Babi Guling on the island.

    As you can see in the picture above, 1 set of Babi Guling meal includes, pork neck, crunchy pork skin, pork satay, crunchy pork fat, and vegetables. They are all placed on top of rice. The pork neck is the best part of pig meat. It has less fat and very tender. It melts in your mouth, infused with secret herbs that play with your smell and taste bud simultaneously.

    The crunchy pork fat on the other hand is very crunchy. It’s just like eating crackers. Mix all the parts with its pork ribs soup and Balinese chilly, and suddenly you found yourself exposed to delicious, tasty, crunchy, tender Babi Guling you could find. Just like any true Indonesian, flush it off with a bottle of cold Teh Botol. Welcome to heaven on earth.
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