At fast casual Filipino restaurants featuring turo-turo (point point) service, it pays to look beyond steam bins and whatever meats are incubating under heat lamps. At Lechon de Manila, a tiny cafeteria-style cafe that opened last October in Vanowen Kafco Plaza, chef Marcx Diaz’s colorful daily specials were tempting, but I couldn’t resist his namesake pork.
Deep-fried lechon was luxuriating under a heat lamp, but in back, Lechon de Manila had roast pork at the ready. Chunks of pork sported crispy tiles of skin and meat that was marinated with ginger for 24 hours to limit funk. Each order comes with murky lechon sauce made with pureed beef and chicken liver, garlic, onion, beef and chicken stocks.
Include lechon in a combo plate to pair pork with dishes that can help tame the richness. Perhaps pancit with two types of noodles, cabbage, carrot, onion, celery, and dark meat chicken? Green taro leaves stewed with coconut milk and chilies were another flavorful foil.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.