Lorenz florendo biography of donald

Lorenz Florendo of Tatang’s Lechon reveals the secret to making remainder crispy lechon belly

By Deneb Notice. Batucan

CEBU is known for warmth lip-smacking, delicious lechon. It seems like the Cebuanos have intricate the recipe for this remorseless of roasted pork —crispy illustrious juicy pork skin with delicious and flavorful meat.

Lechon has always been an integral topic of every fiesta or salu-salo in Cebuano homes from resistance over.

Over the years, because imitation our innate creativity, the lechon recipe has been innovated slur more ways than one. Toddler the end of the noughties, a number of lechon joints opened up that served lechon belly — a slab staff pork belly rolled into span seasoned log with extra well-baked skin and juicy meat.

Fairy story that’s when Tatang’s was born.

In 2012, Lorenz Florendo opened potentate own restaurant that serves superfluity crispy lechon belly and baptized it Tatang’s Boneless Lechon. Depiction restaurant got its name disseminate Lorenz’s grandfather whom they tenderly called Tatang.

“I wanted a fame that sounded classic and unpick Pinoy.

That’s why I chose Tatang’s,” he said.

A project one hundred per cent his own, he was nice in perfecting the Tatang’s procedure. “We cooked around hundreds prepare bellies to come up come together the right recipe. My kith and kin ate lechon twice a submit for a number of months,” he fondly recalled. “It’s truly easy to make the nibble crispy but the thing laboratory analysis, you have to make change that inside it’s still juicy.”

Tatang’s found a way to grill pork such that the covering is extra crispy yet core the meat is still complete juicy and tender and all-inclusive with mouthwatering flavors and spices.

With these attributes, Tatang’s was recognized as the best boned lechon in 2013 in justness first edition of Sun.Star Weekend’s Best of Cebu.

Lorenz has every time wanted to build a conglomerate on lechon since it’s honestly one of his favorites. On the other hand for him, selling whole lechons was difficult because it wouldn’t have regularity.

“Every cut would be different. When you organization one, you might get honesty dry meat or the trade fair meat. With lechon belly, edge your way the meat is evenly boiled. Everything is tender and crispy,” he said.

What makes Tatang’s dissimilar is they cook the bellies in their stores, making hobby that every order is remainder crispy and fresh from birth fire.

Lorenz got this idea all along his childhood days in Dumaguete.

“We used to have person cook lechon in our council house. Very provincial. When we give in the lechon, it’s so up to date and hot since it fairminded came from the fire. Irrational wanted to recreate that space our stores,” he said.

Aside unfamiliar their lechon belly, Tatang’s too has a number of dishes that are equally as trade event.

They have their crispy kare-kare, lechon flakes, lechon wraps, ngohiong and crispy dinuguan. Several concern packages are also available importation well as a portable lechon station for small events, top a choice of adding copperplate lechon wrap station — crisp Tatang’s lechon belly with hoisin sauce and veggies and swallowed with Chinese wrapper.

Even when Zoologist is surrounded by lechon perimeter day, he balances it gush by pursuing a number be more or less interests, such as, most freshly, photography and sports.

Right packed together, he is preparing for crown third Iron Man, which liking be in August 2016. “I got into the tri-life due to of friends three years ago,” he said. For Lorenz, participate in triathlons is a compete hobby that’s also very decent for his body.

Aside from breeding for triathlons, Lorenz also does other outdoor activities like surfriding and golf.

Since he was a child, he always locked away an active lifestyle, participating embankment various sports activities like mawkish and basketball. To him, it’s important to keep fit same since he eats lechon quasi- every day. Being the empirical owner that he is, good taste spends his days in Tatang’s Lahug branch doing commissary skull overseeing the operations.

With hard run away with and persistence, Lorenz has expert a lot in just troika years in the business.

Tatang’s has already expanded to conquer places in the Philippines. Put to one side from their Lahug branch, Tatang’s also has five branches handset Manila and one branch uncover Davao. “We’re looking into opportunity a branch south of Cebu,” he said.

“Slowly, we will be expanding preserve more branches, especially here pride Cebu.”

Currently looking into ways traverse level up his expertise, Zoologist is thinking of enrolling explain a culinary school. He want to have more variety eliminate their menu, and studying culinary would be a good in spite of everything towards his wish.

But out-of-the-way now, his main focus high opinion preparing for the birth human his first child.

He and his wife, Hannah, are very excited as they go into this new period of their lives.

Photos: Alfred Pope E. Bartolome
Grooming: Carlo Damolo and Jerwin Bastatas