Anthony Bourdain had the best pork of his life in Bali, Indonesia

Anthony Bourdain was known for his wry, dark humor, culinary prowess, and poetic way with language, and to say he traveled the world would be an understatement. He set foot in more than 80 countries, and it is not difficult to imagine that he would have traveled to many more had his life not been tragically cut short at the age of 61. Although a single oyster ignited his deep love for food, Bourdain had an unabashed love for animal protein. During his travels he consumed various animal proteins, prepared in a plethora of local traditions he was particularly fond of a pork dish he tried in Bali.

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Bali is one of Indonesia’s most famous, popular and stunningly beautiful islands, and it was during his first trip to Indonesia while filming “No Reservations” in 2006 that Bourdain came across babi-gulling at a restaurant called Ibu Oka in Ubud and fell in love became. claiming it was the best pork he had ever eaten. Of the many dishes Anthony Bourdain loved, one of his favorites was babi guling, a Balinese roasted whole suckling pig. Babi guling is not a typical, everyday meal eaten in Bali; the rich, indulgent suckling pig is more often eaten as a meal on the occasion of celebrations, milestones and large family gatherings such as funerals or weddings.

Before the young pig is cooked, it is rubbed with bumboe, a fragrant herbal paste that usually consists of garlic, turmeric and lemongrass. It is also mixed with lots of spicy chili peppers and basted with coconut milk or water while it cooks on a slowly rotating spit over coconut husks. The long cooking process of the pig over many hours yields incredibly tender, juicy meat with a crushingly crispy skin, reminiscent of the Filipino dish made from pork belly called lechon. Traditionally, the suckling pig is turned on a spit by hand, so enjoying the labor-intensive dish is not self-evident.

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Babi guling is usually served with vegetables, rice and usually other sides made from the whole pig, such as black pudding and organ meat. Although the many sides served in different restaurants can vary enormously across Bali, babi guling is always served with bits of that impossibly crispy skin, which has been painstakingly separated from the meat after cooking. Finish this rich, delicious meal with a cold, refreshing light beer like Bintang for a true Balinese experience. If you’re ever lucky enough to visit the picturesque island, make sure you enjoy as many of the 15 best dishes and drinks to try in Bali as possible.