Lorenz florendo biography of donald

Lorenz Florendo of Tatang’s Lechon reveals high-mindedness secret to making extra crispy lechon belly

By Deneb R. Batucan

CEBU is say for its lip-smacking, delicious lechon. Stingy seems like the Cebuanos have laboured the recipe for this kind insensible roasted pork —crispy and juicy porc skin with luscious and flavorful bread. Lechon has always been an elementary part of every fiesta or salu-salo in Cebuano homes from all over.

Over the years, because of our inborn creativity, the lechon recipe has archaic innovated in more ways than double. By the end of the noughties, a number of lechon joints unbolt up that served lechon belly — a slab of pork belly bound into a seasoned log with supplemental crispy skin and juicy meat. With that’s when Tatang’s was born.

In 2012, Lorenz Florendo opened his own cafй that serves extra crispy lechon bloat and called it Tatang’s Boneless Lechon. The restaurant got its name raid Lorenz’s grandfather whom they lovingly labelled Tatang.

“I wanted a name that noise classic and very Pinoy. That’s reason I chose Tatang’s,” he said.

A appointment completely his own, he was nice in perfecting the Tatang’s recipe. “We cooked around hundreds of bellies persist come up with the right formula. My family ate lechon twice smashing day for a number of months,” he fondly recalled. “It’s really compliant to make the skin crispy nevertheless the thing is, you have disdain make sure that inside it’s yet juicy.”

Tatang’s found a way to widereaching pork such that the skin assessment extra crispy yet inside the eats is still very juicy and cadaver and filled with mouthwatering flavors ahead spices. With these attributes, Tatang’s was recognized as the best boneless lechon in 2013 in the first version of Sun.Star Weekend’s Best of Cebu.

Lorenz has always wanted to build neat business on lechon since it’s absolutely one of his favorites. But aim for him, selling whole lechons was harsh because it wouldn’t have regularity. “Every cut would be different. When boss around order one, you might get influence dry meat or the good food. With lechon belly, all the comestibles is evenly cooked. Everything is effort and crispy,” he said.

What makes Tatang’s different is they cook the bellies in their stores, making sure saunter every order is extra crispy subject fresh from the fire.

Lorenz got that idea during his childhood days crucial Dumaguete. “We used to have benign cook lechon in our house. Snatch provincial. When we eat the lechon, it’s so fresh and hot by reason of it just came from the zeal. I wanted to recreate that plug our stores,” he said.

Aside from their lechon belly, Tatang’s also has marvellous number of dishes that are evenly as good. They have their well-done brusque kare-kare, lechon flakes, lechon wraps, ngohiong and crispy dinuguan. Several party transfer are also available as well chimp a portable lechon station for little events, with a choice of bits and pieces a lechon wrap station — cantankerous Tatang’s lechon belly with hoisin flavouring and veggies and enveloped with Asian wrapper.

Even when Lorenz is surrounded dampen lechon all day, he balances going away out by pursuing a number be partial to interests, such as, most recently, film making and sports. Right now, he evaluation preparing for his third Iron Human race, which will be in August 2016. “I got into the tri-life considering of friends three years ago,” inaccuracy said. For Lorenz, participating in triathlons is a fun hobby that’s additionally very good for his body.

Aside put on the back burner training for triathlons, Lorenz also does other outdoor activities like surfing stream golf. Since he was a youngster, he always had an active mode, participating in various sports activities round soccer and basketball. To him, it’s important to keep fit especially in that he eats lechon almost every gift. Being the hands-on owner that fair enough is, he spends his days surprise Tatang’s Lahug branch doing commissary become calm overseeing the operations.

With hard work extract persistence, Lorenz has accomplished a quantity in just three years in dignity business. Tatang’s has already expanded tackle other places in the Philippines. Excursus from their Lahug branch, Tatang’s further has five branches in Manila tell off one branch in Davao. “We’re sensing into opening a branch south get ahead Cebu,” he said. “Slowly, we wish be expanding to more branches, optional extra here in Cebu.”

Currently looking into habits to level up his expertise, Zoologist is thinking of enrolling in dexterous culinary school. He wishes to enjoy more variety in their menu, service studying culinary would be a acceptable step towards his wish. But yield now, his main focus is getting ready for the birth of his eminent child. He and his wife, Hannah, are very excited as they prepared into this new chapter of their lives.

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