Nasi Lawar Kodi
Getting to Kodi’s is a bit like a maze challenge, but through dimly lit, slightly sketchy-looking alleyways. If you manage to find it, you might be surprised at how big the place is. There are long wooden tables with room for about 50 planted under a Javanese joglo-style roof.
Behind the glass counter, the evening’s fare is displayed—there’s urutan (Balinese sausages made with pork meat, fat, intestines and spices), sate babi (pork satay) and various types of lawar. While the traditional version is made with pig’s blood, Kodi also offers lawar putih, a lawar for beginners with shredded chicken, jackfruit and coconut; chili, lime, and heap of Balinese spices.
A porky plateful includes sweet and sticky belly pork, delicious lemongrass-braised pork meat, crackling, some unidentified crispy bits, and your lawar of choice. All comes with rice, eye-wateringly spicy sambal, and some knuckle broth for good measure