Comments on: The Press Comes to Lunch (Part II)…

By: Anton

Anton — Fri, 23 Oct 2009 03:14:37 +0000

Artisan Chocolatier,

Oh man! You made me drool the more! I wanna come home and fly to Cebu… yay!

By: Artisan Chocolatier

Artisan Chocolatier — Thu, 22 Oct 2009 05:31:25 +0000

Anton and Teny….Having had the opportunity to try several (including the early attempts) versions of zubuchons, including the ones served at the press lunch. Everyone went crazy over the crunchy version.

Also, like any good cebu lechon, Marketman’s Zubuchon does not need any sauce (not even toyo and calamansi). The flavor of the herbs and spices in the cavity of the pig, permeates thru the meat and skin (actually, even to the bone).

Ergo, The best of the best pig ever is the wacky crunchy zubuchon!! ;-)

By: Anton

Anton — Thu, 22 Oct 2009 02:34:23 +0000

You are welcome, Teny. You should try it once. It’s actually good. The simplicity of the mixture and it’s unrefined texture actually brings out the lechon na lechon taste. And when you’re munching the fatty parts, it’ll kinda neutralize the greasy taste.

I actually have gotten used to this combination because back there, I would always spend summertime or holy week in bantayan island. if you have not been there, you’ll be surprised that they actually cook lechon on good fridays, as it is their town fiesta.

By: teny

teny — Wed, 21 Oct 2009 23:10:31 +0000

Thanks Anton for that info.

MM, Anyplans for a lechon/zubuchon eb in manila? I missed the cebu one sometime back. Our last eb in manila was at gourdo’s.

By: Anton

Anton — Wed, 21 Oct 2009 22:17:43 +0000

Hi teny. may i just say, cebuanos eat lechon with just soy sauce(which they call it patis – and that’s different to me as i am from QC) and lime or calamansi with it. but it would really be more exciting if it’ll be paired with lechon gravy or sarsa(?). i hope Mr. MM will be able to come up with a unique lechon sarsa for his Zubuchon.

golly! i wanna come home… now na!

By: Connie C

Connie C — Wed, 21 Oct 2009 13:36:10 +0000

Just catching up on the posts, MM. And you probably have already figured a special device of multiple accupunture needle instead of the time consuming individual needles you used the first time, or simply using the one for flower arrangement ( I forget how you call it).

Move over Martha Stewart! on your wonderful casual chic table setting. I love it!

By: teny

teny — Wed, 21 Oct 2009 10:05:18 +0000

MM,

any feedback which one they liked better, the old fashioned classic lechon or th enew version of Zubuchon? I’m sure it both tasted awesome but just curious which one got the most ahhh or ooooh. Btw did you do a home made sauce? :)

By: Anton

Anton — Wed, 21 Oct 2009 03:41:10 +0000

Hi MM,

Just discovered your blog today and I must say, I love it. I am in my late 20’s and as a fan of fine dining and exquisite foods, your blog impressed me big time.

I hope when i get to have my vacation soon, Zubuchon will be able to find its way to Manila, otherwise, a visit to Cebu will all be worth it!

Oh, by the way, your blog address actually found its way to my fave bookmarks in my laptop.

Cheers!

By: bernice

bernice — Wed, 21 Oct 2009 02:59:30 +0000

yum! yes, a zubuchon in manila, please. or better yet, in new york!

By: joan

joan — Tue, 20 Oct 2009 09:22:04 +0000

Naku Millet and Lee, i was imagining your presence na lang ala EB. The sisig was so yummy, but I couldn’t eat a lot because I couldn’t handle hot (maanghang) food. The sinigang na lechon was, for me, the best sinigang I’ve ever had because of the simplicity of the taste yet
lechon na lechon ang lasa. By the way, I had the Zubuchon again last Sunday :) ….punta na kayo dito!!!!!