Sariling’s belly lechon is only available on weekends.
Yesterday an article by food writer Ligaya Mishan positing that bagoong—a funky fermented shrimp paste—and other Filipino foods have entered the American mainstream dropped in New York Times Food. No doubt Mishan, who cut her teeth on Filipino food, knows more about it than I ever will, but bagoong being mainstream is a bit of a stretch. As for me, I’m still far too distracted by all of the cuisine’s glorious pork dishes. Which is exactly the position I found myself in on Sunday at Sariling Atin, a Filipino turo turo in Elmhurst.
My jaw dropped when I saw the twin cylinders of porcine goodness—encased in burnished crackling skin—sitting above the steam table. “How much,” I asked once I’d regained my composure. “Sixteen a pound,” the gal behind the counter responded as I stared transfixed at the rolled belly lechon whose inner folds held lemongrass and other aromatics. After forking over $15 for a combo platter—I chose laing, or taro leaves, from the steam table—I took a seat. (more…)
Lechon from Engeline’s will be just one of the items on offer.
Tomorrow night a bonanza of Pinoy food from balut and pork sisig to lechon and bibinka comes to Brooklyn for a Foodraiser for the Philippines hosted by the Gastronauts and Food Curated. Woodside, Queens, aka Little Manila, will be represented by Engeline’s, which is generously donating two roast pigs and a mess of balut to the cause. In addition to traditional Filipino fare, there will be novel dishes like venison adobo and bone marrow fried rice from Ain’t2Proud2Brunch.
The event is being held from from 7–10 p.m. at The Woods (48 South 4th Street Williamsburg), and features a complimentary bar. Advance tickets are $50, or $60 at the door. Money will benefit the victims of the typhoon in the Philippines, give relief, and help devastated communities recover and rebuild. A large portion of the funds will go to Rose Charities, which is currently carrying out medical relief along the north coast of Negros Island. Missions are also being carried out by them in Cadiz City, as well as some of the small isolated islands which to date have had almost no relief.
Thanks to Gary Stevens for turning me on to this great piece on Wai Wai, the Nepalese snack that’s become something of an obsession for me. In it the author describes how the noodles eaten raw were the province of the cool kids in his school. Nice to know I’m finally one of the cool kids.
Max Falkowitz waxes rhapsodic about his favorite steakhouse, and it’s not Peter Luger’s, but rather Argentinean steakhouse El Gauchito in Corona. “The crust is a rich, purple-tinged mahogany, heavily dosed with salt; it gives way to a buttery, resoundingly beefy interior without a trace of chewiness,” he writes of the skirt steak. Have a feeling I’ll be going there soon. (more…)