Why Do Filipinos Love To Have Lechon Cebu During Any Occasion? #FilipinoFoodsPhilippines

Why Do Filipinos Love To Have Lechon Cebu During Any Occasion? #FilipinoFoodsPhilippines

The Filipino Festival is a yearly event which showcases the richness of the Filipino culture all over the Philippine Archipelago. It promotes a respect for and appreciation of the Filipino heritage featuring a delectable cuisine, folk dances, music and parade. The Filipino Festivals (for the whole year) has attracted thousands of attendees from the surrounding cities and tourists who want to experience the best of the Philippine islands.

For delectable Filipino cuisine, Lechón meaning in Spanish for suckling pig and it connotes a whole roasted pig, "litsong baboy" being slowly roasted over charcoal. Litson is probably one of the most crave food of all Filipinos; locally and overseas. In every fiesta all over the Philippines, litson’s the greatest of them all!

I know, I did crave for it for quite some time until recently, I attended the Blogapalozza 2015 with my blogger-wife which I knew beforehand that Manong’s Lechon Cebu’s one of the sponsor. Actually, I posted a message to Mr. Roland Pañares that I’d like to taste his product. I did met him personally and his litson too…ha..ha..ha..and really admire this man for his prowess to sustain the business in the ever-changing environment…the food industry.

I tasted Manong’s Lechon Cebu of course, for the first time, and it’s really the taste that I wanted for a long time! I was born in the province of Negros Occidental and I knew the taste of Lechon in the Visayas region - that even without the sauce, you can eat with satisfaction! That’s the taste of Manong’s Lechon Cebu! The taste is just so delicious even without dipping sauce and has a very superior-distinct taste that you cannot find in any other litson source here in Luzon.

Lots of restaurants are offering lechon meals in Metro Manila but the crunchiness of the skin up to its traditional-way of cooking in charcoal makes Manong’s Lechon Cebu a star on every gathering!

Actually, I ordered at Las Pinas branch for our son’s birthday and I recommended to my friends this coming Christmas season. For sure, more Filipinos are craving for the taste of Manong’s Lechon Cebu!

Call Manong’s Lechon Cebu now!

For your Cebu lechon needs, you may contact Manong’s Lechon Cebu @ (632)475-6875, Sun: 0932-8805600, Globe: 0927-7839920. Look for Mr. Roland Panares. They deliver door-to-door within Metro Manila.

Website: MANONG'S LECHON CEBU WEBSITE

Facebook Page: MANONG'S LECHON CEBU FACEBOOK PAGE

Crispy Pata (Deep-Fried Pork Leg) #FilipinoFoodsPhilippines

Crispy Pata (Deep-Fried Pork Leg) #FilipinoFoodsPhilippines

Ingredients :

1 pork pata (pork leg), wash well
1 cup soda pop (Sprite or 7-up)
water, for boiling
coarse sea salt
1 tsp. peppercorns
5 cloves garlic, crushed
2 bay leaves
1 tbsp. soy sauce
2 tsp. baking soda
oil, for frying

Procedures :

1.) Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2.) Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3.) Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4.) Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5.) About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

^.) Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7.) Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8.) Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9.) Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking.

Chicken Afritada #FilipinoFoodsPhilippines

Afritada is one of those tomato sauce based stews that is generally believed to have been introduced in the Philippines by the Spaniards. It's a versatile Filipino food in which you can use beef, pork and other meats.

Ingredients:

6 tbsps. of olive oil (not extra virgin)
750 g. of chicken thighs
750 g. of chicken drumsticks
1 Spanish chorizo (about 150 grams), sliced into 1/4-inch rings
6 cloves of garlic, minced
1 onions, chopped
1 c. of red wine
3 c. of diced tomatoes
leaves from a sprig of oregano (or 1/2 tsp. of dried oregano)
300 g. of carrot, peeled and cut into wedges
300 g. of stewing potatoes, peeled and cut into wedges
2 dried laurel leaves
salt and pepper to taste
1 tsp. of sugar

Procedures:

1. Heat the olive oil in a large thick-bottomed pot. Add the chicken pieces, in batches if necessary, and cook until lightly browned. Add the chopped onions, minced garlic and laurel leaves, and cook, stirring, until the onion bits start to soften, about three minutes.

2. Pour in the red wine. Boil, uncovered, until the liquid is reduced to less than half.

3. Add the diced tomatoes and oregano. Stir. Season with salt, pepper and sugar.

4. Add the sliced chorizo, carrot and potato wedges. Stir.

5. Cover the pot tightly and simmer the stew for 40 to 50 minutes. Stir occasionally to make sure no scorched crust forms at the bottom of the pot. If the liquid evaporates too fast, add broth or water, no more than half a cup at a time. Toward the end of cooking time, taste the sauce and add more salt, pepper or sugar if necessary. Remove the laurel leaves after cooking.

6. For best results, allow the cooked stew to sit for a couple of hours to allow the flavors to infuse and fully develop. Reheat to serve.