Tuesday, November 3, 2015

FATKITCH: Tatang's Lechon

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


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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