#lechong

[choilacanth]

i went up a mountain with no signal and helped grill chicken on a pole :)

[gabrielle-six-oh-seven]

OKAY OKAY RAMBLES OF HEADCANONS ABOUT MIGUEL X A FILIPINO S/O

Okay, I'm a Filipino and I just have to get this out of my system. Might make some art about it in the future.

FIRST OF ALL THE FRIGGING LANGUAGE.

For those of you who don't know, the Philippines was colonized by Spain for 300+ years before the Americans and the Japanese got to us so until now, we have some Spanish words in our language.

So imagine taking Miguel home to meet your family and Miguel being a bit nervous he won't understand when you start speaking in Filipino (plus yannow, first impressions) then the first thing your relatives say when you introduce him:

Uy, ang guwapo naman ng jowa mo.

And suddenly, he's a bit comforted because he understood only one word in that sentence and he knows he has a good impression already.

Also cursing in Filipino when he's around!!! Istg cursing in Filipino hits harder than any "fuck you" you can throw around. If you and Miguel get into an argument and you let out a malutong na "tangina naman, oh" , he knows how serious shit is.

Also, I highkey believe that Miguel loves it (dare I say gets turned on) when he catches you speaking to yourself in Filipino and just being in your element when you're concentrating on something.

NEXT THE FOOD

MY GOD THE FOOD. HOW MUCH I WOULD LOVE TO COOK FOR THIS MAN.

Cooking champorado for him on rainy days (there's actually a fic for this written by Luciel49 in Ao3 A MUST READ!!!). Tuyong adobo with egg and steaming rice. Beef mechado during New Year. Miswa when any one of you is sick. Pancit canton, Lumpia, and Leche Flan for the S/O's birthday. Taking him around the Philippines to try street food like Kwek-Kwek, Betamax, or Dynamite. Sisig Nachos while staying in and drinking with him??? I COULD GO ON AND ON ABOUT COOKING FOR THIS MAN. I WANT TO MAKE HIM SMILE FROM THE FOOD I MADE FOR HIM!!!

TAKING CARE OF HIM WHEN HE'S SICK

(or idk how his spider altered genes work but let's say he does get coughs and colds). You make him salabat with lemon when he's got coughs. If he's got the flu, you make him arroz caldo or maybe lugaw with tokwa't baboy (making the baboy extra special by making it the lechong kawali version). Before sleeping, rubbing Vicks on his back and chest while wrapping him up in a blanket.

(I'll add on to the list as I think of more. Suddenly want to make an OC for my headcannons, now.)

[bothermenotpls]

Tonight’s Mood

I woke up a little late today, or maybe I should say really late. I had fallen deep asleep since I arrived home late after last night's work and school stuff. I got in at around 1 AM, so technically, it was already morning. My sleep was incredibly restful; never ever I’ll deny the power of freshly laundered sheets, cotton shirts, and a scented candle casting flickering shadows from its tiny flame. Nights like these are incredibly sound and peaceful.

Today was quite busy as well. I continued working on my research report and had a few chats with my former boss, whose mental state isn't in a good place. There, there’s no avail to my comforting side, but perhaps my role as a listener was what she needed most. Sometimes, just being there to listen is better than any words to utter.

I'm grateful that I managed to submit my paper on time, although I still have more tasks to do. I haven't had dinner yet, and by the way lunch was ooozing good earlier, Lechong paksiw.

Lastly, I'd like to share this goal mine of reducing sugar intake. Last week, I lost 3 kilos, all because of cutting sugar and fasting. I did gain a bit back after a few days, but that's okay. Cutting down on sugar is quite challenging, especially considering that most foods nowadays had it. We just really need to watch what we eat.

September 20, 2023

[djmarinizelablog]

ATE RK THIS IS YOUR GUARDIAN ANGEL SPEAKING, SAYING THAT I MISS YOUR WORKS, LIKE A LOTTTT but I (we) will always wait for your updates hehehe because they are always worth the wait ❣️❣️❣️❣️and no rush, please take your time, because life could be taxing (most of the times)

and also happy 5 yrs of migrating to the US *sending you lechong baboy and manok, saka inihaw of all kinds!!!*

love love

OMG how did I not notice this message???? I AM CRYING RIGHT NOW

I don't deserve you, guardian angel -- I appreciate your kindness <3 I haven't given up on my writing but thank you for being patient! I'll do my best to finish my Levihan fanfics (and add more as long as I'm in the fandom and I have amazing readers and supporters like you)

Take care always :)

[cullenakingirog]

Would it be ok to ask for more clan Magsumakit lore? :"O

It's more than okay!

I love getting asks about stuff like these iudfvgisxgf

Founded by Datu Magsumakit who had watched his son and wife die by the hands of invaders. He fled with his daughter and their people and had ended up near a lake which they claimed as their land.

Clan Magsumakit is known for being an all-rounder with their resources from livestock, fish farming and agriculture, mainly their humble but successful rice fields.

It was customary for the ruling family to train their heirs in intensive training like teaching them to hold their breath underwater for long periods, combat training, camouflage, etc. The final tests involve the heirs being left in the forest for one night, if the heir handles the night without breaking down, they move onto the next test which would be a fight against their mentor. (oftentimes, their parents) The goal is simple, to get a draw or to win against their mentor. It is often rare to win in the last test due to the mentors knowing the heirs too well.

Due to a lack of trust in Himagsikan’s father’s ability, they were trained and went up against their grandfather instead. They won at the last minute when they pulled a blade on their grandfather instead of using their magic.

The previous two generations of Datus were different in disposition. Himagsikan’s great-grandfather was known to have a relaxed approach to things. His spells used to ward off any adventurous humans tend to confuse them and lead them out of the forest without encountering Clan Magsumakit. Himagsikan’s grandfather was more active with him leading hunting groups nearer to the border to warn off and drive away any outsiders from their lands by any means necessary. Another difference is how Himagsikan’s great-grandfather gave the rank of datu to Himagsikan’s grandfather when their grandfather turned twenty-five while their grandfather did not even contemplate abdicating for Himagsikan’s father at all.

Himagsikan was among those who was assigned to drive away hunters and because of all their encounters, that means they’ve been part of countless battles which led to Himagsikan earning tattoos that reached their back and their face. Due to Himagsikan’s achievements, their grandfather contemplated encouraging them to try and make a match with the current Lakan’s eldest son.

Popular dishes in Magsumakit are grilled fishes, tupig, palitaw, biko, lechong baboy. Salted fish like dilis and some dried squid are popular travel food. (The squid tho is just favoured because of Clan Magsumakit’s ties to Clan Kapangyarihan, the Lakan’s clan who had been allies to Himagsikan’s great-grandfather.)

[itsjustaclint]

Clint talks about food and stuff.

My aunt asked me out for some breakfast earlier and at a place outside.

It's a lechon place so hecc some good stuff already and they're bragging about them getting some coverage from the news and I'll let my taste buds do the judging.

i tried their specialty lechong batchoy and it's actually really great has a nice broth, some slices of lechon, and some laurel. I actually finished it in one go. Their sarsa (liver sauce) is really much great of a dip. Most sauces I've had before were a bit too sweet or salty or even just tastes like nothing but this is just real good like even better than what I was expecting.

Next their lechon. Their best like very best and it's actually really great. It's really juicy and not fatty and overwhelming. Their skin's crunch and munch factor is really well balanced like a cheese puff if I put it that way.

Overall this is a good breakfast and I actually wasn't overwhelmed with the meal despite it's literally eating fatty pork so early in the morning. Anyhow good stuff.

[belles-place]

The Tempting "Lechong Kawali"

[heavymetalzen]

lechong mami sa platito

[shinebriggght]

Still new to me itong mga ads sa tumblr. Basta basta na lang lumilitaw sa dashboard. 😅

So, I’m having samyang at lechong kawali for dinner, tapos rootbeer for drinks. Hindi magandang combination btw. Bumili kasi ako ng chopstick sa Daiso kanina kaya nag spicy noodles challenge ako. Chareng. Lagi kasi ako nag uuwi ng chopstick sa mga korean restos pagkatapos hahahaha kaya instead na mangupit, bumili na lang ako HAHAHA! Ngayon di ko na maubos yung kinakain ko dahil sa rootbeer. Medyo nakakapangsisi, na hindi. Hahahahaha!

Ciao.

[edikdolotina]

What's up for lunch? I made some fried rice with eggs, cheese and dates. Goes well with fried leftover lechong manok and sotanghon soup with leftover lechong manok. Isn't that great? I am home. (at Poblacion Norte, Batuan Bohol) https://www.instagram.com/p/Cm-rbYjSDvf/?igshid=NGJjMDIxMWI=

[huminahon]

Hindi ko sure kung totoo talaga since kasabihan lang naman na kapag buntis, wag manlalaktaw ng tao kasi yung nalaktawan ang maglilihi. E linalaktawan nanaman ako ni ate kapag natutulog ako, nung nakaraan crave na crave talaga ako sa lechong yobab. Kung tutuusin hindi ako mahilig sa ganun. Hindi naman na-satisfy gawa ng wala nama mabilihan dito, mahal naman kung sa malayo pa. Tas ngayon sa milky donut naman. Yung donut na pinagulong sa powdered milk. 🤤🤤🤤🤤🤤

[kuma829]

thank you for tling the kaoru event story 🥹🥹🥹🥹 (acting like I'm not on call w/ you rn as you translate)

Thanks king. Lechong

[pinoyfoodrecipes]

The Filipino dish lechon kawali, also known as lechon de carajay, consists of pig belly slabs deep-fried in a skillet or wok (kawali). It's seasoned ahead of time, cooked, and then cut into cubes. It's frequently served with a dipping sauce like sarsa ng litson (lechon sauce), which is made with vinegar and pork liver, or toyomansi (pork liver sauce) (soy sauce with calamansi).

This dish should not be mistaken with Lechon, which is considered as the national dish of the Philippines. Both dishes are prepared in a different manner. These also have different visual appearance.

The name Lechon kawali comes from the Kawali, a type of frying pan that is typically used to prepare it. It is the most common pan found in practically every Filipino household. In everyday cooking, this is the "go-to" pan.

I believe the term lechon was coined to describe the crispy texture of classic lechong baboy.

Ingredients

2 lbs. pork belly

2 tablespoons salt

2 tablespoons whole pepper corn

5 pieces dried bay leaves

3 cups cooking Oil

34 ounces Water

Instructions

Pour water on cooking pot. Boil

Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and bay leaves. Boil for 30 minutes or until meat gets tender

Remove the meat from the pot and let it cool down for a few minutes

Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all sections

Start to deep fry the boiled meat. Heat oil on a cooking pot.

Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy. Note: be extra careful when frying as oil can splatter. You can use the cover of the pot to cover it while oil splatters, but do not cover completely as steam will be trapped. It will cause more splatters.

Remove the meat from the cooking pot. Arrange on a wire rack to cool down.  Slice according to desired portions

Serve with lechon sauce. Share and Enjoy!

[jasfhercallejo]

FOOD TRIP PART 1

I’ve been to Gubat in Baler, Aurora (see blog post here) with my closest friends last 2019 and we really enjoyed their food and service. Now, craving for Gubat will be easier because apparently, a QC branch is now open for public.

Gubat QC is from the same people behind Kusina Luntian of Baler. It is a hidden restaurant inside the Diliman Bonsai Society with interiors made from upcycled materials that can accommodate 20-30 people. The open-air restaurant is not noticeable at a first glance — it is surrounded by plants and bonsais, and the door made of bamboo has a small sign to welcome its visitors. Gubat also promotes zero waste by going back to basic, as each order is served on banana leaves, eating using your hands without utensils and drinking straight from the glass without using a straw.

When you receive your food, you’ll have it served up on banana leaves with no utensils. That’s right, kamayan rules here. Their dishes also offer pako salad (complete with tomato and salted egg) as a side to any meal. We ordered Lechong Kawali and Shrimp Gambas and Calamansi Juice for drinks. 

From grilled pork, we went to grilled seafood! (Yup, our cravings can really be THAT spontaneous. Mana samin? Haha.) Went for our last meal in Dampa in Antipolo, and we had Grilled Hito, Siningang na ulo ng Salmon, Kinilaw na Tuna, and Baked Tahong. 

Yup, welcome to my Babuyan era. 

[wittykahitcorny]

Ako lang yata di fan ng lechong baboy.

Ang hirap kayang nguyain kasi makunat.