Tag Archives: lechon

Chasing Flavors with Chef Claude Tayag

Chef Claude Tayag: Chasing Flavors on SKYcable channel 52

I must admit that when my sister, Noemi Dado, Pinoy Food Blog’s visionary, asked me if I could attend the Press Launch for “Chasing Flavors,” Lifestyle TV Philippines’ newest show that premieres on Saturday, June 3, 2017, 9:00 pm, on SKYcable channel 52, I did not hesitate, enthusiastic co-blogger that I am. Chef Claude Tayag, the “rock star” chef of CHASING FLAVORS, was a bleep in my foodie universe. I had seen one of Uber-Chef Anthony Bourdain’s TV shows that showcased some of the Philippines’ most popular cuisines. Chef Claude (pronounced as “Cloud”) was one of the resource persons featured in one episode.

Generally, I prepare for a writing assignment with some research on my subject. This time, I decided to come in cold. Although I am a corn-fed and raised Cebuana/Filipina, I sought to experience this adventure from an Overseas Filipina’s point of view. I texted my former managing editor from Filipinas Magazine, Gemma Nemenzo, who is one of PositivelyFilipino.com’s prime movers, to find out if she knew Chef Claude. Gemma replied, “Yes, we had him as a special guest at the 2013 Filipino American International Book Festival. Please give my regards!”

I have also tasted the cuisine of Pampanga yet I never made an effort to study its finer nuances. Noemi gave me Chef Claude’s book, “Food Tour,” a culinary journal, so I could ask the chef to autograph it. “It’s a gift from my husband,” Noemi told me.

Page 2 of the book, “He Said, She Said,” captured my attention. Claude’s tongue-in-cheek humor was so familiar, something I could relate to. During a group interview at the press launch, when I found out that both of us shared the same alma mater, the University of the Philippines, Claude became the typical alumnus. He asked me, “What’s your student number?” We broke out in laughter when we found out that we had the same first two digits of our student numbers, i.e. we belonged to the same generation. But I am digressing… Moving along!

The blog post is categorized accordingly:

1. A video slide show of Pinoy Food Blog’s experience during the Press Launch of CHASING FLAVORS (almost seven minutes of “show and tell”)
2. A documentation of the Press Launch’s activities, including Chef Claude Tayag’s food demonstrations of Lechon Tacos and Lechon Sisig, anecdotes, and morsels (no pun intended) of culinary history and information
3. A supplementary content curation of post-press launch research on videos and articles about Chef Claude Tayag

I also made an effort to place asterisks (*) on Filipino terms to help the uninitiated cook in the Filipino kitchen.

Thank you to Earl Moreno, Digital Marketing Executive of Creative Programs, Inc. (part of the ABS-CBN family), for inviting PinoyFoodBlog.com to the Press Launch.

Dacal a salamat, Kayabe!

Lorna Lardizabal Dietz
For Pinoy Food Blog

HIGH RESOLUTION VIDEO: Press Launch of CHASING FLAVORS

Continue reading Chasing Flavors with Chef Claude Tayag

Stuffed Rolled Lechon Belly aka Cebu Lechon

To always remember, utilize and propagate native ingredients and to continuously cook Filipino dishes are some of the most important messages of Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series. Known as a culinary heritage advocate, Chef Tatung showed his audience how to cook Stuffed Rolled Lechon Belly among many other recipes.

stuffed-rolled-lechon-belly

I am sure you have heard of the famous Cebu Lechon . As a Cebuano, no one makes lechon like we do. No worries, you can cook  rolled pork belly lechon stuffed with the flavors of Cebu. Here is the recipe shared by Chef Tatung:

Serves 12

3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled. annatto oil, for brushing

Marinade:

2 cups pineapple juice

3 tablespoons sea salt

6 cloves garlic, crushed

Stuffing:

salt and pepper, to taste

2 cloves garlic, sliced

2 cups onion leeks, white and green parts, sliced

1. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.

2. To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint tightly with butcher’s string at regular intervals to hold the roll together.

3. Preheat the oven to 250°C/475°F, or as high as it will go.

4. Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil every now and then.

5. When pork is cooked, carve into slices. Serve with vinegar on the side.