Suck­ling Pig

AT KAM­PO­ENG BALI, RIMBA JIMBARAN BALI

Exquisite Taste - - It's All About Meat: Pork -

To bask in the au­then­tic tra­di­tional Ba­li­nese ex­pe­ri­ence, Kam­po­eng Bali is the goto des­ti­na­tion. Set in a pic­turesque out­door land­scape sur­rounded by tran­quil lily ponds and lush paddy fields, Kam­po­eng Bali of­fers a one-of-akind at­mos­phere mim­ick­ing a tra­di­tional Ba­li­nese vil­lage. En­hanc­ing the ex­pe­ri­ence even fur­ther is the daily the­atri­cal Ke­cak dance per­for­mance, en­ter­tain­ing guests while they en­joy the sump­tu­ous buf­fet and live-cook­ing sta­tions.

On the kitchen front, Kam­po­eng Bali draws its in­spi­ra­tion from Bali’s rich cul­tural her­itage and ex­otic cui­sine. And when dis­cussing Bali’s iconic fare and car­niv­o­rous ap­petite, you can’t miss babi gul­ing, or suck­ling pig. If you’ve not come across it yet, a suck­ling pig is a whole pig that’s spit-roasted over a fire. The pig is stuffed with a rich con­coc­tion of spices, which usu­ally in­cludes turmeric, co­rian­der seeds, lemon­grass, black pep­per and gar­lic. Ba­li­nese Chef Made Sukarta puts the suck­ling pig in the spot­light be­cause it is an im­por­tant el­e­ment in Ba­li­nese cul­ture, ev­i­denced in how ev­ery tra­di­tional cer­e­mony on the is­land in­cludes a whole babi gul­ing. Suck­ling pig is rich in tex­ture, start­ing from the crisp skin, the juicy fat layer to the suc­cu­lent meat, its fi­nesse is found in its deca­dence. Of course, the the­atri­cal­ity of a whole pig be­ing spit-roasted also con­trib­utes to the dish’s famed rep­u­ta­tion.

Made Sukarta

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