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Ibu Oka (Ubud, Bali)

9th April 2017 by Richard Bagnold Leave a Comment

Famed for its pig skin, prepared each morning from spit-roasted pigs every day as visited by Anthony Bourdain on his Indonesian travels

I am sucker for Anthony Bourdain as he is one of my primary food compasses whenever I go to a new environment so it made absolutely no sense whatsoever to not come to Bali and not do this venue which Bourdain had some of the finest pig produce ever.  This turned out to being the third installment of the Ibu Oka brand in Ubud, Bali.  Same format, just bigger, the pigs are slaughtered and spit-roasted every day and then ‘painted’ with coconut water throughout their 5 hours of spit-roasting.  This causes the coconut juice to caramelise on the pig skin giving a coconut / sugary glaze to the skin which was very good to have although I found this a little faint when having the skin at lunch.  The owner kindly showed me around the roasting areas and the array of spices and herbs that went physically in to the meat prior to roasting which was great to see.  A great place to enjoy with Bintang beer and even if Bourdain hadn’t been here, I still would have been as curious to try the skin above everything else – a lovely thing to try.

Food Grade: 58%

From the main high street
Main dining room
Grand high table in the garden
A content being
Pig skin
Signature pork skin, herbed pork, grilled sausage, grilled and deep-fried pork with rice
Spit-roast cooking area
Stuffing herbs
With the head man

Location

Leave a Review of this Restaurant Cancel reply

  • Food Rating - 58%
    58

Summary

Originality.
Authenticity for pig lovers.

Expecting the skin to be sweeter.

Restaurant Details

Michelin Stars: N/A

Cuisine: Asian

Address: Jalan Tegal Sari No. 2, Ubud Tengah, Ubud, Kabupaten Gianyar, Bali 80571, Indonesia

Telephone: +62 361 976345

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About Me

meMy hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.

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