Elarz Lechon de Lata : Lagablab Corned Lechon and more

One of my favorite discoveries at S&R Membership Shopping in time for its annual S&T Members Treat is the spicy hot Elarz Corned Lechon

I was drawn to it after reading "Corned Lechon" on its cover and instantly added it to my cart after reading "Lagablab" underneath.

The word "lagablab" means "burst of flames" or "blaze" signifying its spicyness. So what more can I ask for?

A quick Googling gave a backgrounder about Elarz Lechon which started roasting juicy pigs since 2005.

Photo from Elarz FB Page

They offer a range of flavors and variants which includes Original (Classic Lechon), Lagablab (with Siling Labuyo), Zupremo (A special blend of herbs and spices), and Zebu (Elarz's version of Lechon Cebu).

And now, starting only this year, Elarz made their popular lechon available 24/7 and in convenience of an easy open can.

Elarz Lechon de Lata variants
Photo from Elarz FB Page

Introducing Elarz Lechon's Lechon De Lata, the canned version of Elarz's lechon, perfect for a quick fix - whether an instant ulam or pulutan.

Elarz Lechon de Lata has five different variants to choose from - Corned Lechon Series ( Original, Lagablab, Zebu, Zupremo) and Lechon Stew aka Lechon Paksiw

It may seem hefty price to pay (PhP 170) for a canned go but when you realize it's lechon, you'd instantly forget about the tab.

I have only tried the Lagablab and it's fiery delicious to the last strand! Straight from the can its juices ooze out that would instantly induce craving with unli-rice.

But to reduce the guilt for this gastronomic pleasure I sauteed it with cabbage strips thus reducing the familiar saltiness of canned goods.

And the next time I will indulge in the cholesterol-feast, I will make it extra crispy - just cooking it until the sauce completely dries up!

Elarz Lechon's Lechon De Lata is priced at PhP 170 at S&R Membership Shopping. It is also available at their store in Makati and in food fairs. For inquiries check out Elarz Pambansang Lechon on Facebook

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog