I can’t believe how time flies.  It’s been almost 10 months since that day we had Lechon 5 Ways, which means it’s been sitting on my blog backlog for the longest time (I wonder what else I will find in my backlogs.  I know it’s a long list.).  September 21, 2009 was declared a non-working holiday but it was more than a non-working day for me and Bubba… and the other folks that visited Claude Tayag in Pampanga… it was a Lechon feast holiday!!!

If you spend 5 hours basically eating nonstop glorious food slowly through each hour (while chatting with newfound friends about travel and food), it’s got to be one of the best Monday afternoons of the year. 

–

–

Convoy of I think 5 cars took a bit longer than taking just one Coach or bus or van but I didn’t mind at all.  I love long and semi-long drives with Bubba.  And it was a cinch finding Claude Tayag’s beautiful home with Spanky leading the way.

–

Stepping into Claude’s abode is a footstep towards serenity as a lush of greens welcomes you while a food paradise beckons you to the table as there are different flavors to discover. 

–

If Willy Wonka had a chocolate factory, Claude has a food haven.  Lounge back in your chair or feast your eyes at the lovely pieces of wood, rock, cement, glasses that he has built his home with while he freshly whips up Lechon delights and other food feastings inside the kitchen.

Claude Tayag with Spanky Enriquez welcoming us

On the Table

Dalandan Drink

Nothing is more welcoming than a cold drink of sweet Dalandan juice that wheezes away the heat.

Crackers and Spreads

Not to get the guests bumming listlessly, crackers and spreads were served.  Pesto, alamang (shrimp paste) and buro (fermented rice) are the Trifecta of spreads that accompanied the crackers. 

–

–

–

–

I personally liked the buro for its piquant taste and coarse texture while the alamang had a stark taste.  I tried combining the two and it gave a contrast of flavors and texture.

It was also escorted by this cold mini salad with slivers of carrots and mushrooms that cleansed the palate.

–

Ensaladang Pako

Ensaladang Pako is a Filipino term for Fern Salad.  This fresh Fern salad was complemented brightly with slices of fresh tomatoes and onions as well as halved quail egg.  It was drenched lightly with brown-colored and salty shrimp sauce.

Not a lot of people appreciate fern salad but it’s really a pleasing crunch of unsavory greens that opens your taste buds to something refreshing and clean-tasting. 

Lumpia Ubod with Claude Tayag’s 9 Oriental and Claude’s XO Chili Sauce

Another lighter fare of a local vegetable scrolled in a thin flour wrapper, fried to a golden crisp and stretched out on a leaf of lettuce.  It’s lined with Claude Tayag’s 9 Oriental and Chili Sauce that carry some kick that tickles your palette a little –the taste will later scrape your memory again.

–

Inasal na Pakpak ng Manok at Talangka Rice

Packing the most flavors in the range of appetizers that whet our desire for food is the grilled chicken wing on a stick, “inasal” style, served with a teacup size of rice cooked splendidly in crab fats. 

–

I could seriously munch on 10 more pieces of it without making me full.  It had a slight segment of crispy, highly flavored skin that has some smoky charred aspect.  I don’t mind pulling meats out of the bony wing.

They also served a sushi of rice and crab fat with a chip of “kamias.”

Claude Tayag then announces that the star of that afternoon’s show was ready.

Along with the other guests who wanted a snapshot, I took a peek at the backyard where they did the roasting.  The roasted pig also known in Filipino as “Lechon” was already resting peacefully in a cutting table. 

–

–

–

–

–

–

–

Somebody commented “poor pig…” and I cringed a bit.  On the contrary, what a lucky pig because at least once in a short existence, you were touched by Claude Tayag –the Midas touch of best skin.  If Gold had a taste, this would be it.  It’s glossy, tastes rich and smooth.

–

The 1^st

Lechon as Lechon

Of course, Claude had to start with lechon in its pure naked glory.  Purists would appreciate the evenly cooked lechon meat with the right amount of fat and the skin that crackles together with my unadulterated joy.  Heaven has no bounds.

–

–

Bubba, not a big “Lechon” fan even whimpered in elation as he bit into the thinly crisp skin.   Two options for sauces: vinegar and pork liver sauce.  I was content enough to just eat the lechon in its untainted form but I went back for seconds and decided to try it with the sauces, for curiosity’s sake.  If you’re more inclined for a sour taste then vinegar is the way to go, but if you like thick sauces that’s full of taste, then opt for the pork liver sauce.

–

–

You can choose to scrape off a bit of the fat from the skin.  I live on the edge so I take it whole with all the magnificent fat.

“BB” so giddy! 😀

–

 My 2nd helping

We were handed a frozen face towel in case we needed cooling off.

–

–

Re-energizing!

Lechon con Sisig

I don’t think this was supposed to be part of the 5 Ways Lechon but Claude threw it in anyway.  Sisig is one of the more popular Pamapanga dishes.

–

–

The 2^nd

Pritchon ala Claude Tayag Style

Fried lechon with soft tortillas, assorted condiments with Claude’s oriental sauce

I like how the flavors started to build up.  This time, Claude had the lechon meat quickly fried and shredded into flakes.  It had bits and pieces of skin too.  Get an ample amount of the lechon flakes and put it in the soft tortilla.  Add in it your preferred accompaniments.  I like everything so I put the tomatoes, onions and wansuy in. 

–

If you like Kimchi like I do, add that up and Claude’s Oriental sauce that tastes a bit minty.  Take a bite and this is the time the taste’s rock and roll in this Pritchon roll!

–

With the Man of the 5-Hour

I was able to recall the taste of the lumpia ubod earlier with the XO sauce and marry it with that memory.

–

–

–

–

–

The 3^rd

Sinigang na Lechon with assorted native vegetables

Midway through the banquet was a welcoming interjection of warm broth from the Sinigang na Lechon. It had the right sourness and the native vegetables were cooked perfectly without being soggy.  The broth was completely infused with the taste of the pork/lechon.

–

–

–

–

The 4^th

Barbecue Lechon Ribs –inasal na lechon ribs with grilled eggplant boat

The “Lechon” feast continues with barbecued lechon ribs.  I assume it to be the same marinade used in the chicken wing earlier but the barbecue lechon rib tends to be a bit dry.  I still gnawed at the rib and found pleasure in its taste.

The side dish medley of baby eggplant with tomato onion relish and salted egg balanced off each other’s taste.  Too bad Bubba is not a fan of eggplant because I feel that it brought out the smoky taste of the BBQ-ed rib.

–

–

Yes, I was born in the Year of the Dog 😉

The 5^th

Inasadong Lechon Pata with assorted buttered vegetables

Very much similar to Chinese style cooking of pork, a shade of sweetness and saltiness.  Bubba liked this one a lot while my appreciation sojourned on the Barbecue Lechon rib.  By this time, our tummies felt really full.

The 5-hour lunch didn’t end there.  After all the tastefully wicked ways of Lechon, it’s only but proper to cap it off on a sweet note.  To digest better what we just consumed, they served hot chocolate.  Afterwards, we had delicious desserts that can make you forget its name 😀

–

–

–

–

–

Claude Tayag’s 5 Ways Lechon Food Trip (PHP 1,800/head in 2009) was absolutely the best way to spend 5 hours of your time pleasing yourself with mighty impressive food.  You learn something new ever mouthful and there’s no better way to lose yourself in an afternoon of great Lechon among other things.

Claude Tayag’s 5 Ways Lechon Album

—