Pork, crackling and offal, cut small and served under a thick, dark, sweet-savoury sauce with chilli.
Siobak is the dish of Singaraja's Chinese-Balinese community — the name comes from the Hokkien for roast pork. Roasted and boiled pork, skin and offal are chopped and covered in a glossy brown sauce, sweet with kecap and thickened with starch.
It's little known outside the north, and a reason, locals say, to make the drive over the mountains.