Babi Guling Slingsing "Bu Suci" — Restaurant in Pulau Bali

Heard about this place from friends said a delicious babi guling (roasted pork) , so i tried this and try to share my take on it.

So this restaurant only serve this roast pork with rice set 2 ways, mixed plate or separate plate like the photo (sorry for the low quality, the lighting doesn't help the photo. Had to use flash). The mix plate cost around 25k And separate plate (larger portion) 35k IDR.

Now, about the dish, let's start with rice. They serve the rice with a somewhat curry-fied,salty, savoury and a bit sweet broth. Accompanied with flavored fried anchovy and some bird eye chillies slices. I think they serve this as an alternative of sambal.

Next is the highlight roast pork plate. In this plate, they serve roast pork dipped with yellow broth, roasted pork skin, fried pork meat, fried intestine, fried liver, lawar, and the steamed pork's blood sausage.

The dipped roast pork, from what i received, i got somewhat a bit chew meat slices. I expected a very tender roast pork, didn't quite what i expect. It's still soft, but not melt in your mouth soft. Also, the yellow broth is adding slightly savoury taste to the meat.

Roasted pork skin, ah, the eye catching part of every babi guling sets you could found in Bali. This skin is not crispy, but crunchy with some thin layer of fat that compliment the crunchiness of the skin. Imagine the crunchiness of bitting into 0,3 cm thick caramel layer, but instead of sweetness you get savoury roasted skin.

Fried pork meat, liver, and intestines. As the name suggests, fried stuff. You get a somewhat tough fried meat, crispy intestines, and well fried liver (still have a softness of a cooked liver).

Lawar, Balinese take on mixed veggies. They serve 2 kinds, white lawar and red lawar. White is the normal lawar, while red is white lawar with pork blood as a sauce mix. Their take on lawar is a mix of chopped snake bean, cabbage, flavored papaya / cassava leaf, pork joints and boiled skin, with flavored shredded coconuts. Their lawar is a bit wet, i guess they gave a bit of flavored broth too.

The last is a steamed pork's blood in intestine casing. The outer layer is similar to sausage casing and filled with a bit dry and sandy steamed pork's blood + purple sweet potato mix and some pork fat pieces. It has savoury and sweet steamed taste.

As for drinks they serve the usual tea, mineral water, and orange juice.

As for the place, it's like a modified warehouse with a home kitchen feel. A bit humid since they have open kitchen right before serving the tables, but since they only open around 5 PM the air is already somewhat cold so it helps with the humidity. I think the place prepared about 60-ish seats. The restaurant interior doesn't provide a good hanging out atmosphere for a long time, though. More like eat and straight go home. Also the lighting, God awful lighting (as per my visit). It's dim, hard to take a decent photo (forget about instagramable).

Since this place is like a home traditional kitchen, you could also expect a traditional restaurant staff too. The serving time is fast too.

As for parking space, they have separate space for cars (i drove a motorcycle so i didn't see the parking capacity), and motorcycle could park in the side of the road. Also, mind that this restaurant located in small alleyway, and the road to this place is rather thight, barely 1 car would pass. I would recommend using motorbike or just order via online ojek delivery.

Overall, the food itself is rather good. Would recommend to at least try once if you're around...

Great taste, the price is affordable, 25k campur, 30k for pisah (bigger portion) . All the babi guling skin is crispy and the meat is so tender OMG. The portion is pretty big, you'll get lots of meat in it. The soup is quite surprising. I got 3 pcs of big meat in it(you can see how big it is in the photo), where usually i only got bones with a small bit of meat at the other babi guling restaurant.

The taste is different than the other babi guling, this one taste more savoury and salty (the soup) than the other babi guling. Where the other babi guling got more strong spices, this one is not. For me they served the best babi guling meat.

In here, you can ask what type of meat you want and what you dont.

The blood "sausage" in here is a bit sweet and moist, different than the other where they are usually fried. If you dont like it, just tell the mbok not to put it in your plate.

The service is good and quite fast. The lady who handle the meat near the cashier is very polite and friendly, i forgot to ask her name, maybe she is bu suci?

There is some parking space for cars, so you dont have to worry about parking spaces.

It's far, but it's worth the effort to come...

I can’t, for the life of me, figure out what’s supposed to be good about this place. It’s dark, dingy, and feels like a last-ditch roadside stand that gave up on itself years ago. The food showed up cold—like it had been left in the back of a pickup truck while they figured out whose job it was to serve it. They’d run out of skin, which is basically the whole damn point of Babi Guling—what they brought out instead was a sorry mess of chewy, uninspired meat that had all the charm of a half-eaten shoe. This place is doing Babi Guling dirty, turning a dish that’s supposed to be a glorious, crispy, melt-in-your-mouth celebration of pork into a sad afterthought. I walked in hoping for a taste of something real—a little culinary redemption—and left with nothing but a bad taste and the sense that some traditions deserve better than this. Babi Guling is supposed to be a celebration. This was an apology. So...