Happy almost-Spring Break!
Unlike most people, I don’t go home during mid-semester breaks since I don’t want to pay for or have to go on two 6-hour flights to Arizona. So I get to goof around and actually explore Boston next week instead of stay holed up on campus, entrenched in code. My friends who are also staying and I made a full itinerary for the next 10 days, and one of our adventures is commute 1.5 hours to Quincy and go to the Filipino store in Quincy to stock up on snacks. There’s a restaurant there as well that’s run by a Jamaican and Filipino couple, so we’re gonna have lunch there and eat some Filipino food we haven’t gotten to have in a long time.
Personally, I’m most excited to have lechon kawali sisig, dinuguan, and bangus-silog, since the ingredients to make them are harder to find, so although I know how to make them, I haven’t had them in a while, whereas other items on the menu are just as good but still available to me. If you haven’t had Filipino food before though, I’d also recommend the adobo, and bistek!
Afterwards, we’re also planning to try our hand at making cebuchon, which is a boneless, pork belly roll version of the traditional Filipino lechon which roasts a whole pig. A hallmark of lechon is its super, super crispy skin. Inside the cebuchon roll, spices and aromatics such as lemongrass, garlic, and onion/scallions are stuffed. My dad usually makes this for holidays like Christmas and New Year’s – this last winter break, he taught me how to do it myself and I wanted to make it here to have with my friends.
If you’d like, please go ahead and check out Bright Light, you won’t regret it. 🙂
