Back in town from the rice fields, I was dropped at Ibu Oku, renowned spot for roast sucking pig – bali guling (as in, I brought an article I tore out of the Sunday New York Times Travel section where they recommend it and quote Anthony Bourdain saying it’s the best in the world). As I walked in, there lay the poor soul that gave its life for our sustenance. Whole dang thing. They hacked off sections, slung it onto the metal counter and started to work with their giant cleavers (no, not Beaver). I kept moving and waited for a spot at the picnic table, ordered one” special” and waited to see what was what. Received a bowl (photo here) with rice (nasi), some kind of greens and herbs chopped up together, and slices of the pig and skin. And you have never had skin like this – chewing on it was almost like eating plastic, it was so hard and crunchy, with a very thin layer of fat on it (which I scraped off after the first). The pork was light and almost tender, and particularly fetching when topped with some of the nasty green hot chilis in the bowl on the table. YUM! Was a real fun experience for eating and people watching, but I must say, I still like Carolina barbecue pretty well. To each their own.