Ibu Oka Babi Guling

After all the hype about this place in Ubud, Bali, I had to make the pilgrimage.
If its good enough for Bourdain its good enough for me kind of philosophy.

Well...

it was ok. I mean, I would go back, but I wouldn't run, rave or rant.
To be fair i think I arrived later than I should have, this was evident by the fact that not only was it easy to get a table at the piggery, but my pig was cold. Not a great sign at any eating outlet, particularly one with questionable hygiene as is.

I was convinced I would die a slow miserable death due to some form of swine hepatitis or the like, but I soldiered on. First came the pork; moist (cold) and well seasoned with the traditional Base Gede spice mix. Followed by the rice, drowned in fat, lush.
The next part of the pig to be consumed was the crackling, this was decent texture wise, under seasoned, something was missing, maybe the crispy liver? No the crispy liver was not missing it was next. Like a thick corn chip only blacker and tasting of livery blood. So not really like a corn chip.
Next, the blood sausage. The issue was the blood sausage. I must admin I DO love blood sausage, but I thought this 'thing' was a lung. It looked like a sundried sausage casing filled with the spongy shit from the quit smoking commercials, only bloodier. Sound good? No, I gave it to the local mutt next to me (hence questionable hygiene).

So all in all a plate of mixed fortunes, but for $3 aussie, not too bad.
The next day I saw this arrive at Ibu Oka, about 2 hours earlier than I was on my maiden voyage...

Oh baby. I was hungry again, watching the gentle (read savage) caress of the young lady (read cold blooded butcher), I was seduced by the aroma of melting fat and base gede, but didnt back it up.
The visual on this occasion was enough to partially restore my faith in Ibu Oka next time...

I wonder if I killed that dog...