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Siobak Babi dari Singaraja – tunawisma

Siobak Babi dari Singaraja

Siobak adalah akulturasi delikasi Tionghoa dan Bali. Dibawa oleh para pedagang Tiongkok, siobak perlahan-lahan menjadi makanan standar Kabupaten Buleleng. Menariknya, hampir seluruh bagian tubuh babi sanggup diolah untuk dijadikan bahan baku siobak, mulai dari kulit, tulang, jeroan, dan tentu saja dagingnya.

Sejatinya siobak mempunyai konsep sangat sederhana. Daging babi direbus dengan campuran kecap manis dan kecap asin, yang dikombinasikan rempahan ngohyang secukupnya. Konon adiksi ngohyang inilah yang membuat siobak di Singaraja terasa begitu spesial.

Daging rebusan diiris tipis-tipis dan dilumuri saus, tak jarang ditambahkan pula kerupuk kulit babi dan masam acar mentimun. Sesudah itu, siobak siap dihidangkan bersama dengan sambal.

Lantaran popularitasnya, siobak ditemukan di seluruh wilayah Kabupaten Buleleng dengan banyak macam presentasi. Dengan penjual mulai dari keturunan Tionghoa hingga etnis Bali. Dari restoran mewah hingga warung kaki lima. Dari yang mahal hingga yang ramah di kantong.

Siang itu saya mencoba salah satu siobak yang ada di tepi jalan masuk kota. Dua puluh lima ribu rupiah saja untuk sepiring siobak khas Singaraja.