KAIN TAYO (Let’s Eat)
Available Dates, Schedule of Pick-up, and Delivery
I’m excited to share my cooking availability! I will be happy to prepare your meals on the following dates:
September 6, 12, 13, 19, 20, 26, and 27.
October 3, 4, 10, 11, 17, 18, 24, 25, and 31.
If you have a special date in mind that isn’t listed, just send me a message with your preferred day — I’d love to accommodate you.
Salamat / Thank you,
Ninong Jing
Menu / Price List
LECHON ROLL (Large Size, 14-16 pounds)
$250
The Lechon Roll consists of a pork belly weighing approximately 14 to 16 pounds and is prepared in the traditional style popularized in Cebu, Philippines. This order provides between 15 and 20 servings. Please be advised that the preparation and cooking process requires approximately five hours.
Filipino Style Spaghetti and Royal Bibingka
SPAGHETTI:
$80
Half tray size (11x9x2)
Feeds 10-15 servings
$160
Full tray size (19x11x3)
Feeds 20-30 servings
++++
BIBINGKA
$70 Half Tray size (11x9x2)
Feeds 10-15 servings
$140 Full Tray size (19x11x3)
Feeds 20 - 30 servings
Here are the best methods to reheat leftover lechon:
1. Air Fryer (Best Method)
- Temperature: 400°F
- Time: 4–6 minutes.
- Tip: Place in a single layer with skin side up. You can lightly spray the skin with oil for extra crispiness.
2. Oven or Toaster Oven
- Temperature: 400°F–450°F
- Method: Place the lechon on a baking sheet or tray, ideally on a rack to allow air circulation.
- Roast for 10-15 minutes or until the skin is bubbly.
3. Pan-Fry
- Method: Place leftovers in a hot pan over medium-high heat. The rendered fat from the lechon will help crisp the skin without needing extra oil.
- Time: 5–10 minutes.
Tips for Success
- Keep Skin Dry: If the lechon has been in the fridge, pat the skin dry with paper towels before reheating to remove moisture, which prevents crisping.
- Avoid Microwave: Only use the microwave if you plan to remove the skin and fry it separately, otherwise, it will turn chewy.
Tips in storing leftover lechon
To store leftover lechon roll, slice it into manageable pieces, cool to room temperature within two hours, and store in an airtight container or vacuum-sealed bag to maintain crispness and prevent drying. Place it on the coldest shelf (usually the bottom) at 40°F (4°C) or below for 3-4 days.
Key Tips for Best Quality:
- Airtight is Essential: Use airtight plastic/glass containers or Ziploc bags to prevent the meat from absorbing fridge odors.
- Manage Moisture: For better texture, wrap the lechon in wax paper or parchment before placing it inside a container to prevent it from becoming soggy.
- Portion Control: Separate into smaller portions to avoid reheating the entire batch multiple times.
- Freezing: For longer storage, freeze in heavy-duty freezer-safe Ziploc bags for up to 3-4 months.
- Refrigerator Placement: Store on the bottom shelf to avoid contamination from dripping juices.
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