23 Mar2014

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Lechon flakes are what I like to refer to as our in-house “sleeper hit”… We have served them for breakfast at our Islands Stay Hotel outlet for the past two years or so. We have always sold lechon flakes in our freezer section without much fanfare, but surprisingly, despite the lack of emphasis, they are perhaps our #3 best-selling frozen product after lechon and lechon sisig. They fry up easily, either to a crisp chewy texture or crisp if you keep them on really high heat. They work great as a breakfast viand with fried or scrambled eggs, or as a filling for pan de sals or other bread. They also do rather nicely on top of soup or salad. Since they are relatively easy to make, I suspect they will be replicated by other purveyors in the same manner that our zubuliempo or boneless zubuchon (a riff on porchetta that one) is now a product offered by dozens and dozens of places in Cebu and Manila. :)

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One day, bored with the options at the restaurant after a week of daily visits, I decided to make use of some wonderful frisee lettuce that I got from DowntoEarth, and topped the greens with some sauteed/fried lechon flakes, a fried egg and a simple vinaigrette. This is a riff on the classic french bistro salad with frisee, lardons and a poached egg. The results? Pretty darned good. In fact, we use the flakes in a caesar salad in lieu of bacon. But it isn’t such a novel idea, since Michael Ruhlmann wrote about a Caesar Salad with deep fried pork belly in 2007, here. Yum. :)

 

COMMENTS:

  1. madgwenny says:

    lovely and yummy!

    Mar 23, 2014 | 8:26 pm

     
  2. Ron says:

    yum…perfect! we need fat to absorb the nutrients in those veggies!

    Mar 23, 2014 | 11:17 pm

     
  3. dianne says:

    yummmmm! may i ask why you did not put the lechon flakes on the zubuchon menu? :)

    Mar 23, 2014 | 11:33 pm

     
  4. Thel from Florida says:

    Drooling big time! Patikim!

    Mar 24, 2014 | 4:29 am

     
  5. millet says:

    i like that!

    Mar 24, 2014 | 7:45 am

     
  6. Marketman says:

    dianne, lechon flakes are on the breakfast menu at islands stay hotels. We used to offer it at IT Park before we removed breakfast service. They are also offered at the airport snack bar and in their freezer section for takeaways…

    Mar 24, 2014 | 8:45 am

     
  7. ami says:

    Off topic, did you score anything in yesterday’s Art in the Park?

    Mar 24, 2014 | 9:22 am

     
  8. Marketman says:

    ami, no, unfortunately, didn’t find anything that REALLY grabbed us… We were there early, and then again after lunch with the Teen who woke up late…

    Mar 24, 2014 | 9:23 am

     
  9. Super.me says:

    MM, off-topic, been wondering what your reaction is about the ‘i’d rather go hungry than eat filipino food’ blog of a foreign visitor?

    Mar 24, 2014 | 12:01 pm

     
  10. Marketman says:

    Super.me — :), I was wondering when someone would bring that up… Maybe the subject of a separate post soon.

    Mar 24, 2014 | 1:54 pm

     
  11. manny says:

    Gee the breakfast of champions! Am sure these lechon flakes would make the best lechon flakes congee!!! am drooling….

    Mar 24, 2014 | 3:51 pm

     
  12. Marketman says:

    manny, we use them as topping to our lechon arroz caldo at the airport snack bar as well… :)

    Mar 24, 2014 | 4:02 pm

     
  13. amy says:

    Do you offer lechon burgers or sandwiches? I’d like mine with some of that salad inside the bun too :)

    Mar 24, 2014 | 10:56 pm

     
  14. cucharatenedor.wordpress.com says:

    Wow! This looks really good. Power breakfast!

    Mar 25, 2014 | 1:26 pm

     
  15. Getter Dragon 1 says:

    That salad is brilliant! I’m thinking I would want lechon flakes on my french fries. With an egg. Gravy too.

    Mar 27, 2014 | 1:06 pm

     
 

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