Thought id start this thread since i have noticed a lot of Cebuanos going around Cebu and eating. I think its interesting to hear stories of travel and food from both residents and tourist. Bon Appetite
So tell your story and show us the different flavors of Cebu ( pics would help )
Photos Courtesy: Tom Pineda and Ronnie D
First Stop for me was CarCar, it is now a busy city with flavors up to your ears. A couple of the guys decided to drive up there last sunday. Funny thing is all we had in our minds were what was in the CarCar Market. Take a guess folks ... going .....going .....Yup u got it! I'll spell it P - O - R - K , Theres a buttload of Pork in that market , well aside from the usual fish, chicken etc. Which brings us to this month's Foodstop "Flavors of Cebu"
We Started early, placed gas, headed to the south part of Cebu, had a friend from Naga come along so had to stop over Naga, then hit San Fernando stopped by took pics of Church and headed to CarCar. It was a hot Sunday we were all sweaty inspight of airconditioning in car, well we were driving cars that were built almost 30 yrs ago. Speaking of driving it was a pleasant drive inspight the heat, decided to roll down window and feel the breeze hit your face.
On the way you see these familiar sights: Panning shots
Minibus: Photos by Tom Pineda
Camera Setting: Shutter Priority [S]
Shutter Speed: 1/40 sec.
Or ..
Tricycle: Photos by Tom Pineda
Camera Setting: Shutter Priority [S]
Shutter Speed: 1/40 sec.
Arrived in CarCar to meet another Friend that had relatives there, Oh! my Lola is from Villadolid CarCar Grin
, I remember driving up there with Dad. As we drove into CarCar you see the old spanish houses and traffic was starting to slow, a wonderful Rotunda was in sight.
Carcar Rotunda Reflected on Ron's KP's Sunroof: Tom P
We met another friend in CarCar and decided to hit the market, Boy! was it fun
But What was Majestic was this sight:
Junics a buddy Standing infront a mound of Atchara and side stuff for meal
I just stood there looking at the Inasal, Lechon whatever u call it (Mouth Dropped).....so lets check what this is all about?
Courtesy of Wiki:
Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.
According to Vocabulario de la Tagala printed in 1613 Lechon = Biik. pp. buyik. pp. Buik. pc. bowik. pc. bolaó. pc. Lechon bermejo = Bolias. pc. Lechoncillo = colig. pc.
Lechón is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.
This dish is also popular in Puerto Rico, the Dominican Republic, Cuba and many other parts of the Spanish-speaking world.
Another version of lechón, called lechón kawali, involves boiling then frying pieces of pork.
Leftover lechón in the Philippines is easily recycled into another delectable dish, Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft.
In Metro Manila, a popular place to purchase Lechon is La Loma, an area within the boundary area between Manila and Quezon City. Many restaurants selling Lechon year round can be found there.
Lechon Cebu is a very popular variety of the dish.
The typical Filipino method of roasting involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and become crunchy.
The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.
Interesting the highlight for this trip was Lechon and Friendship. So after buying several Kilos of Lechon, guso, atchara and those Humungos Puso, we hurried home and ate it ..... ahhhhhhhh crispy skin cooked in perfection, tender and juicy on the inside, ate it with lamas and homemade vinegar (Tuba). Wow! that was worth the trip. Cebu is know for its Lechon, ( Labangon,Talisay, Talamban, Mandaue, CarCar Etc.) all over you will find different versions but I can say this CEBU LECHON is the BEST , Seriousssssllyyy!
After meal: Looking satisfied Yummm
So I leave you with that thought. Here's to great eats!
FoodStop - Flavors of Cebu - Journey into Foods of Cebu
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