Porch Lechon and Batchoy Haus: Where It’s Lechon Day Every Day
For the second time in this food quest, Race and I are leaving our cares behind and joining the people at the Porch.
The reason being that they shifted to a lechon as well as batchoy house serving simple but staple foodstuff. It suits me just fine because I’m not really a big fan of lechon as it is. I find that I appreciate this pork dish more as a saucy and more complex viand = lechon paksiw. =D
At the Porch reinvented, there’s choices galore. They do have paksiw … as a true blue vinegar stewed version. (Paksiw sa suka, it says on the menu, which gives me an image where the sauce would be white-ish like it is in fish paksiw. Orrrrr is it? I wonder, is there any other way to make paksiw besides using my favorite shot? *tee hee) Also, other Filipino favorite ulam like sinigang and sisig are available. That’s right, besides cooked in vinegar, Porch serves roast pig other ways.
When X+1 came for early dindin, (at the prodding of eager beaver foodie friend, Sir Dan as well as P3’s resident chef/baker, Karla), we went for lechon cooked as dinakdakan and kare-kare. (We’ll just have to find out about the Porch paksiw one of these days.) We were sort of torn if we should get lechon blood stew in addition but the halo-halo dessert took our attention away from it. *hihi
In a flash, our orders came out of the little counter window. (Thank you so much; I was already having a migraine due to the hunger. *hee Right, late meal again.) My better half’s dinakdakan is a properly proportioned serving of pig ear strips, fat, and lean. Basically, it’s a well made dinakdakan.
While we thought we’d have more room for the dinuguan with roast pig pieces, we ordered instead, an extra cup of rice (to get every drop of kare-kare sauce off my plate ^^,) and halo-halo in a mason jar.
Without much effort, I was able to mix the ice shards and the other ingredients for the halo-halo together. One sip and we got perfect sweetness to the cooling milky dessert. There’s a good helping of corn, langka, ube, kaong, beans, gulaman, and buko strips in it. =)
Just like the old Porch, X marks the lechon house it is now, for good food in Baguio. They make every day a good day for lechon.
(Since we’re starting off December, I wanted to digress a bit by putting something Christmas-y in this post. It’s just what I got at the bakery a few steps away from Baguio’s new home of lechon and bachoy. Just in case your sweet tooth is looking for something more to munch on, here’s Cinnamon Bakery. I wish you all the best for the last month of the year, my foodie friends! (“,) )
Race and I deliberated if we should get some orders for take out (for midnight snack, perhaps. *hee). After our little excursion to the building near Porch, we thought it would be better to just make a return visit in the future. We figured transporting the food from the resto to home might take away from getting the utmost enjoyment of the meal.
That said, Porch does make deliveries, soooo if you want a taste of their offering but you’re feeling like a lazybones to go out, they can bring their food to you. Wee!
UPDATE 12/03/2017: So yes, we got our chompers on the dinuguan and the paksiw sa suka. That really was just stewed in vinegar, no lechon sauce/Mang Tomas used to make it. Pretty good, but methinks I need more time to get accustomed to it. Hands down, the dinuguan was deelish. *fingertip kiss We also got a lechon wrap which had crunchy bits of lechon amongst the veggie mince.
Porch Lechon and Bachoy Haus
Camp 7 (beside Total gas station)
Baguio City, Philippines
0905 291 0846
***Update 12/03/2017: It was great to meet you, Sir Dennis and Sir Mark! Thank you so much for the free halo halo to beat the lunch heat. More power!
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X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
By all means, eat where you want to eat and eat what you want to eat. May you have a great experience with all the places you visit and may all the restaurants you go to deserve a ton of treasure chests! (“,)
(Also, if you have any second thoughts about a certain place you arrive at, please DON'T LET THIS BLOG BE THE REASON YOU ARE FORCED into ending up anywhere. If the restaurant doesn’t have what you want, please FEEL FREE TO WALK AWAY.)
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