Boneless Lechon

This was my third visit to Zubuchon-Escario in just two weeks.  This Zubuchon branch is near the hotel where I was staying in Escario Street, and instead of going to the mall for dinner, I returned to Zubuchon to check out other lechon dishes.  This time, I was joined by my niece, Tuesday, who is based in Cebu.  We shared a bowl of Mongo with Lechon and Boneless Lechon with 2 cups of rice.  Their serving of steamed rice is small and I was craving for more but I stopped myself.:p

I forgot to take photos of their Iba (Kamias) shake, which was wonderfully refreshing.

I tasted coconut milk in the creamy mongo dish and it was yummy.  The Boneless Lechon was scrumptious!  The skin was crisp and tasty, the meat succulent--no need for sauce.

Linking to Food Trip Friday

Food Friday

Seaweed and Lukot Salad

I hope I remember the names correctly---lato, guso and lukot.   These cold appetizers at Zubuchon-Escario were perfect complement to the lechon J and I devoured for dinner.  Yes, it was Holy Week, and J is a Catholic, I'm not---I ate lechon without guilt.:p   Lato and guso are types of seaweed, lukot is something else.

I was always wary of eating seaweed ceviche because of the briny, fishy flavor that seems to persist on seaweed.  But I was pleasantly surprised that this seaweed ceviche has none of that fishy flavor.  These were fresh and refreshingly good!

Among the 3, lato is my favorite---I love the texture, the crunch, and the sweet-salty flavors of the ocean.  Guso is gelatinous and slimy--the mouth-feel is so different from any salad I have eaten before.  I assumed lukot was also a seaweed---I was wrong.  Lukot looks like noodles, has the consistency of noodles, and has a distinct flavor that I can't describe.  It's a poop of sea hare, locally known as donsol/dongsul.

These were blanched and served with coconut vinegar/onions/tomatoes/ginger dressing.

Linking to Food Friday

Food Trip Friday