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Roasting was done in the purpose built lechonan that was previously featured on this site, and in subsequent chapters of the “Lechon Chronicles.” Here a photo of a STUNNINGLY FRESH, six kilo tanguigue, caught off the island of Bantayan in Northern Cebu.
After a cell phone discussion with our scout or purveyor who was sent to the shore where the bancas were unloading their catch, he picked this specimen, packed it vertically (as though still swimming) in an ice-filled cooler, and rushed it on a hired jeepney on the roughly two-hour journey to the city of Cebu, arriving just before I was to slice it for one of the dishes at lunch.
I wanted the menu to reflect a REAL meal, something folks from that part of the country could really relate to. Reflective of the ingredients available on the island.
Lavish lifestyle: A day spent indulging in the world's most expensive meals will set you back a whopping ,065 - more than the average American household's annual income, according to a new infographic And Albarragena Jamon Iberico de Bellota, a ham that can be purchased at a London restaurant for an incredible ,682, is made from pigs fed exclusively on acorns and roots.Between takes, we talked about the part of the country that we were in, the fact that thousands of islands made up the archipelago and this meant that each island had its own preferred way of doing things foodwise, and yet there were broader themes regarding how we preserved our food, common ingredients, etc. I must admit to a case of serious nerves about this whole thing and I don’t do particularly well in front of cameras, but Tony was extremely nice, very calm and that made this part of the day a little less uncomfortable than I thought it would be… The weather turned simply SPECTACULAR by mid-morning, and hopefully a view similar to this one will make it into the final program, a stunning panoramic sweep of the city of Cebu, taken by some of the show’s film crew from 320 meters up on the nearby mountains, possibly the FIRST time ever that this particular vantage point has been made available to a television program.We had several pigs, both black and pink, on hand for the lunch and we used different stuffings and spices…Sure, some of my dishes were a bit updated, but not by much.
I was further heartened by my last minute tour of Sunday street food and a lechon lunch in Talisay, as many of the same food themes were consistent.
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