Several folks have asked what was on the menu when Mr. Bourdain came to Cebu for lechon/inasal. Below is the summary that I sent the show’s producers and it details all of the food that was available that day. :)
October 28, 2008
Lechon Lunch, Cebu
1. Chicharon Carcar â€“ Fried Pork Rinds from the town of Carcar, in Southern Cebu, cooked late afternoon the day before the event, hand carried to Cebu City hours before they were served.
2. Fried Salted Peanuts – Raw peanuts purchased the day before, deep fried with a little garlic and chilli on site.
3. Dried Mangoes â€“ a local delicacy, purchased from a local factory nearby.
4. Kinilaw na Tanguigue / Seviche of Spanish Mackerel
This was the dish made from the six-kilo fish at the shoot. The fish, a tanguigue or Spanish mackerel, was caught earlier that morning in Northern Cebu, purchased by our scout, packed in ice as though swimming and rushed down to Cebu City, arriving a few hours before Mr. Bourdain arrived. To make the seviche, the fish was simply sliced into skinless bite-sized pieces, similar to sushi, then bathed in a local coconut vinegar for a few seconds and drained. Then we added some chopped tomatoes, sliced small red onions, chopped siling labuyo or birdâ€™s eye chillies, slivers of ginger, salt and some freshly squeezed coconut milk combined with a little coconut vinegar. This must be served and enjoyed minutes after it is made.
5. Kinilaw na Lukot / A Salad of Sea Hare Secretion
This was the salad made with a green capellini or spaghettini looking ingredients.
6. Kinilaw na Guso / A Salad of Blanched Seaweeds
This was the salad made with small coral finger looking like seaweeds, first blanched in hot water and plunged into ice cold water.
7. Kinilaw na Lato / Sea grape or Caviar Seaweed
This was the small caviar looking seaweed served au naturel with a vinegar dip.
All the salads above (5,6 and 7) were dressed with native coconut vinegar, salt, and some tomatoes, onions, garlic, chillies, etc.
8. Ensaladang Talong / Grilled Eggplant Salad
Eggplants are charbroiled until their skins are black then peeled and chopped up and mixed with tomatoes, onions, vinegar, salt, garlic and chillies.
9. Tomato Salad with Fried Dried Squid
Chopped native tomatoes with a spicy vinaigrette served topped with shredded dried squid that has been fried (we purchased this at the dried fish market with Tony) for a second or two in hot oil.
10. Fruit Platter with a Shrimp Paste Dip
An assortment of peeled tropical fruit was served with a shrimp paste dip made with coconut milk. The fruits included green carabao mangoes, green Indian mangoes, pomelos, singkamas (jicama) and firm guava slices.
11. Lechon or Inasal â€œCebu Styleâ€
This was the FIRST of the lechons that was stuffed and roasted (the slightly smaller one). Actually, if you filmed the third pig roasting, it was also seasoned in this mannerâ€¦
– lots and lots of green onions
– Â½ kilo of shallots
– Â½ native bell peppers
– black peppercorns
– fresh leaves from a siling labuyo or birdâ€™s eye chili plant
– lots of sea salt
– lots of garlic
– unripe tamarind juice mixed with the salt and other spices
12. Lechon or Inasal â€œa la Marketmanâ€
This was the second of the lechons that was stuffed, pin-pricked or â€œaccupuncturedâ€ skin and which had the puffy, crisp skin after cookingâ€¦ less attractive to look at but the texture and flavor make up for the lack of looksâ€¦ This is really an evolved version of the classic cebu lechonâ€¦ with some western herbs and ingredients but with classic local cooking technique.
– green onions
– chilli peppers
– lots of fresh thyme
– lots of sea salt
– olive oil
13. Paksiw na Lechon / Roast Pig Stew
This was the stew made in the clay pot on the grill. This is traditionally made the day after a lechon feast, and is a superb leftover mealâ€¦
– Pieces of lechon
– Bay Leaves
– Muscovado Sugar
– Liver Sauce (if you have used this as a condiment to the previous dayâ€™s lechon)
14. Grilled Tanguigue / Spanish Mackerel
After making the kinilaw or seviche, the remaining parts of the fish were cut up and simply grilled with some salt and pepper and some oil.
15. Steamed Lemongrass Prawns
Some medium sized sea prawns were steamed in a clay pot with boiling water and several bunches of lemongrass at the base of the clay pot. Sea salt to taste.
16. Steamed Alimasag / Blue Crabs
Steamed earlier in the day, these were served on the buffet chilled and to be enjoyed best with a garlic flavored vinegar.
The rice, served in a very traditional manner, wrapped in young woven coconut leaves and steamed and allowed to cool is called â€œpuso.â€
Bodbod Kabog â€“ A millet seed and coconut milk delicacy that is steamed in banana leaves.
Biko with Latik– A heavy rice cake made with coconut milk and brown sugar
Broas & Tortas â€“ Baked goods from the neighboring island of Bohol.