Tuesday, November 3, 2015

FATKITCH: Tatang's Lechon


What's the ONE thing you need to do when you go to Cebu?

BUY LECHON, OF COURSE.

With so many kinds out there though, how do you know which one is worth the 2 kilo carry on weight? You can ask people, of course, but since everyone has different tastes, then you won't really know unless you try them ALL!

I haven't had every single lechon brand from Cebu, but I've had about 5 kinds, and this- Tatang's was my 6th, and I have to say, it is my favorite so far- beating even my forever favorite CNT. There's lots of reasons why, and definitely not least is the crispy skin and the fact that it's boneless! Also, I taste a hint of anise that goes so well with the saltiness. I have this plain, or sometimes with calamansi, since I don't like vinegar so much, but when I heat it at home, I go all out. Instead of just popping it in the toaster ( I do that for the skin!) I chop some garlic and onions and FRY the lechon in it, while adding a bit of fish sauce. Once the garlic is crispy and onions are wilted and caramelized, remove from heat and serve with fluffy white rice.

I brought home 5 kilos last month so I could share the joy with my parents, aunt and friends and I still have a kilo in the freezer. I know this is available in Manila, but was told that there's nothing like Tatang's in Cebu, so I will still keep buying it there.

Next Cebu trip, I am definitely, finally going to Carcar, which I heard is a lechon and chicharon PARADISE. Walang ganyan sa France! Taking advantage while I can!

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