Dish · Ku de Ta, Bali

Confit Pork Belly

Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté.

First documented: 2025
Latest documented: September 4, 2025
Appearances: 1
Description revisions: 0

From the record

Confit Pork Belly is documented in the Cartelier archive as served at Ku de Ta in Bali, Bali. It appears on the menu of September 4, 2025 under “MAINS”, listed at 330, one of 42 items served that dinner. As printed, the kitchen describes it: Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.

The dish through time

Each appearance preserves the exact description as it was printed.

As printed — September 4, 2025