Indonesia’s sate kambing, a traditional dish and a type of satay prepared with goat or mutton as the main ingredient, was the best dish in the region, based on the ratings of the TasteAtlas audience.

For the “Top 100 Southeast Asian Foods” list until March 8, 37,849 ratings were recorded, of which 25,980 were recognized by the system as legitimate.

TasteAtlas describes the roast pork sandwich as a combination of two beloved ingredients: the traditional crispy bread crust and crispy-skinned roast pork belly, offering a more diverse experience compared to the usual cold meat filling.

The pork is roasted with a thick layer of salt and spices. It is sliced and served on a freshly baked banh mi roll.

The sandwich is then dressed with a combination of mayonnaise, pickled carrots and daikon, cucumbers, cilantro, and chives.

The highlight of the dish is the crispy pork skin, while the meat inside remains tender and juicy, the magazine says. Its soul is the sauce made from pork broth seasoned with local spices, it added.

TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes.

Malaysia’s traditional pan-fried flatbread roti canai ranked third in the Southeast Asian list, followed by Indonesia’s beef soup Soto Betawi.