Siobak Babi Khe Lok — Restaurant in Bali

Part of the northern Bali culinary that you should not miss. The og outlet has been in operation since 1960s. The siobak (sao rou, roast pork) which was originally a Chinese cuisine was introduced by immigrants and then assimilated and transformed into their own version. The dark sauce used is rather spicy and various cuts (innards, lean meat, belly) are up for you to choose. Fried skin was also provided as part of the meal. I tried the mixed one as it provides layers of textures and flavors but found it very ordinary. Service was fast and the...

Pro : famous food in Singaraja Cons : place, portion

Price : 4/5 Taste : 3/5 Cleanliness : 4/5

Tips : Siokba is mix among meet (like chasiu), pork belly, crispy pork skin, jeroan and covered with sweet-spicy sauce. Don’t forget to add vinegar-garlic to raise your appetite. For me it’s not very special, just can say it is not bad. The portion is small, you need to order 2 portion for male adult.

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One of the oldest standing Siobak Singaraja until these days. A portion of siobak contains meats, ear, inner parts and pork rind crackers, but you can choose to combine them all or just choose specific part (like meat only) since some people don't eat organs. The taste was authentic and can only be found at some parts...