While in Bali I decided to pay a visit to Hujan Locale, a restaurant that prides itself in serving lesser known dishes from all over the Indonesian isles. Even though we had a reservation, we had to wait quite a bit for a table, which was a bit of a bummer, but some inventive cocktails at the bar softened the blow. Looking at the menu, there were lots of interesting dishes, but one in particular caught my eye. A confit pork belly in a sauce made of pig’s blood and liver.
The dish was presented nicely with some pork crackling and a fern tip salad, though it did all look a bit gray. Dreading the taste of the sauce I nibbled on a few bits of pork and salad before I was brave enough to try it. My initial thoughts were: “Hey, this isn’t that bad.” that slowly merged into: “Hey, this is actually pretty nice.” The sauce, though slightly iron-y, was also laced with andaliman pepper and other spices and overall had a rich flavor that complimented the pork belly quite well.
Fear Factor – 6 / Taste Test – 7