It is strange how my favourite photo of all my time in the Philippines was of roast pork. Or rather, of the Cebuano dish lechon, no doubt Spanish-inspired but the chillies, kalamansi, spices, lemon grass and general method of eating (in tropical heat, washed down with San Miguel beer) are very Filipino. I’ve eaten Kagoshima black pork (a descendant of Berkshires brought over from England), bellota-grade Iberico in various forms, and had cochinillo at el Duque (in Segovia) but I think this is the best roast pork I have ever eaten. How they get the skin so crispy but not burned is a marvel (a quick dr. googles seems to reveal this is from a glaze made of Cola drink or condensed milk) – and the skin is very, very crispy. When I last roasted a suckling pig on my Weber at home the skin looked good but had the texture of cardboard. In this case, the pig wasn’t whole but just the belly rolled up and stuffed with spices. It was unbelievably good. Of course there were other dishes – tocino, fried skin, pancit, fried danggit, and the inevitable adobong, but lechon deserved a post to itself I think.
Sorry for the radio silence, been busy on many fronts including moving house and lots of other things. I am however alive and well, and occasionally fishing and cooking a lot! Thank you as always for reading my posts. There will be a couple of surprises in 2018 for regular readers, I do hope you will keep following my blog.
added to the list!
Wishing you calm seas and big catches for the new year!
..with a twist! Thank you very much Mr. W for the nuclear-hot chillies!
Eating this dish I actually started to partly see through time, whilst the memsahib became worried enough to ask me if I was okay. And I have put a roll of toilet paper in the fridge, of course.
…from Sardigna! Thank you very much regular blog visitor Mr. VS (the kindness of various readers of my blog is amazing…thank you all). About half the fermented sausage was already consumed by the time I remembered to take a photo….
but we don’t care, with a cooler full of wahoo, as the hoist says! On returning to Hagåtña, the incredibly relaxed captain prepared the best sashimi you could ever eat south of the tropic line:
Sent down with some local Guam beer and amazingly, Kikkoman shoyu and genuine wasabi, it was not bad! There were no stingrays or teenaged girls in miniscule bikinis this time.
I could get used to this kind of fishing, in a private sea (not a single other sport fishing vessel, or indeed any ship of any kind, in sight) and Chamorro hospitality!
Many thanks again to Captain Ray, Louis and Jamie, of the Island Girl, sailing from Hagåtña Boat Basin. I can’t wait to go back again!