Bali Night Market, by Eric Tanaka, Executive Chef
My first night in Bali, I was taken to a local night market, where vendors of all sorts were hawking their wares. I hit a roasted pig stand first. “Babi,” Indonesian for “pig,” is whole roasted in the morning and all the parts are turned into something porkishly good. There were blood sausages, chitterlings sausages, pig braised with chiles, crispy skin, and “nasi,” or rice. Mostly people spoke some broken English, or just pointing would help my favorites hit the plate. I wrapped my blood sausage in a piece of crispy skin for the ultimate pig bite.
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