A lechon belly recipe was a popular search item in this blog, something that was shared to us by chef Myrna Segismundo and Mama Sita. Now, am excited to learn another rolled pork belly recipe from another premier chef Michael Giovan Sarthou III, more popularly known as Chef Tatung, who will share his treasured Pinoy recipes at The Maya Kitchen this Saturday, June 25, from 10 am to 2 pm.
Cooking enthusiasts want to learn hot to make rolled pork belly since it should be much sought-after during family celebrations. Plus, a number of those with entrepreneurial minds have already made a viable business out of selling lechon belly so learning from Chef Tatung should be very useful.
Aside from the rolled pork, Chef Tatung will demonstrate how to make Ukoy, a Malabon favorite of shredded vegetables and shrimp coated in light annatto infused batter, deep fried to a golden crisp fritter; Pancit Pusit, a classic Caviteño dish, also known as Pansit Choco En Su Tinta – rice noodles bathed in rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings and slices of kamias; Classic Molo Soup, meat dumplings wrapped in thin wanton wrappers, swimming in a rich chicken broth with shredded chicken and shrimp garnished with fried garlic and scallions; and Special Cassava Bibingka made more special with the addition of nata de coco, kaong and shredded young coconut put into the cassava mixture and topped with a sweet yema-like glaze.
Chef Tatung is a chef, restaurateur, author, columnist and advocate of culinary heritage. He writes a column for Food Magazine and was a speaker in the recent Madrid Fusion 2016. Last April, he launched his book “Philippine Cookery: From Heart to Platter.”
For more information, log on to www.themayakitchen.com or email email@example.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 and mobile Mobile No. 09296796102.