|Sinfully filling: Chef Robby's Porchetta is such a MASTERPIECE!|
Chef Robby Goco of CYMA Restaurant (Greek Taverna) joins the very first Food Truck Challenge at the upcoming Manila Food and Wine Festival from February 22 to 25 2013 to be held at the SM Mall of Asia Complex, Block 12. Chef Robby along with other celebrity guests will be preparing sumptuous dishes with different twists. Foodies, gourmets and gourmands around the corner of this town will certainly be delighted as these chefs take on the challenge where creativity meets deliciously prepared foods on the Food Truck Challenge.
Chef Robby puts some twist into this Italian dish by using the Fiesta favorite Lechon, spiced and dressed with caramelized onions or shallots and wild arugula to suit the Filipino palate. To enjoy this Porchetta more, customers can add fried eggs on top of these deliciously filled hefty sandwiches that's sure to be enough for your lunch or dinner. An order of porchetta is enough to be shared by four because it's really huge in servings and size.
|Deliciously filling and really tasty Lechon in this Porchetta.|
"This version of Porchetta in a way brings together two worlds of culinary tradition--the Italian spiced pulled pork in a sandwich and Filipino's all-time fiesta favorite lechon. We serve Porchetta in a freshly baked bun with potato wedges to make it a complete sandwich meal that is very tasty and filling," said Chef Robby. 'We know how Filipinos love lechon, the Porchetta now comes another way for us to enjoy our lechon, " adds Chef Robby.
|The Porchetta with its wild arugula filling.|
|The Verde sauce that complements the flavor of the Porchetta.|
Don't mistake this porchetta dish as somewhat similar to pritchon. The similarity ends with lechon being the filling. The crisp and crunchy lechon bites and the tangy sweet taste complements the sourness of the ciabatta bread. It's like giving customers a surprise--like opening a present on your birthday--the more you bite into the bread, the more it gets better in taste. I am terribly sorry that my photos doesn't seem to do justice for the Porchetta's taste. But to imagine its taste, just think of Cebu's finest lechon only this time it's herbed, in a crusty ciabatta bread with sweet shallots or caramelized onion and on a bed of green salad (remember the wild arugula leaves). I could not simply explain how good it is. But it is the best tasting sandwich I had ever tasted in my entire life. You may forget everything I ever wrote about sandwiches here, but not Chef Robby's Porchetta. It'll surely be a hit among lechon-loving Filipinos.
|The Italian Pulled Pork in all its glory.|
|Chef Robby gamely shows off The Italian Pulled Pork.|
The Manila Food and Wine Festival 2013 is spearheaded by the Culinary Education Foundation founded by Annie Pascual-Guerrero.
When you go to The Manila Food and Wine Festival, don't forget to drop by The Orange Truck where you could eat Chef Robby Goco's Porchetta on Ciabatta with gusto. I assure you guys that you'll definitely love it!
Let's all support Chef Robby and his amazing Porchetta! Sinfully satisfying and you'll never go "umay", (read: tired of eating it.) I could vouch for Porchetta's taste--so fork tender and truly filling. It's a foodie's dream come true.
Tickets for Chef Robby 's Porchetta can be purchased online and on-site. Please visit www.mfwf.ph for more info on how to buy tickets. Be at the Manila food and Wine Festival 2013 in orange to avail exciting freebies! Online ticket is sold at P250, on-site ticket is at P350.
Security Blanket thanks Ms. Lynda Consigo, Outbound PR, Cyma Restaurant and Chef Robby Goco.
Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.