KUSINA NI NASING

KUSINA NI NASING – The one who specialized

 “Chicken” and “Baboy,” two of the products they

 proudly offer to the Filipino market.  Their Lechon

Liempo and Lechon Manok are marinated and stuffed

 with herb and spices and charcoal broiled to juicy and

 tasty perfection. It’s so flavorful, no sauce is needed

to amplify the taste! But for those who love dipping their

 food in sauces, their Lechon Liempo and Lechon Manok

is best paired with their lechon sauce or their special vinegar sauce.

KUSINA NI NASING Lechon Liempo and Lechon Manok

are not only delicious and savory, they are also

 affordable, perfect to take home to your family, for

lunch or dinner, pulutan with your barkadas,

 or as a dish in your parties.

Experience the unique taste of KUSINA NI NASING

famous Lechon Liempo and Lechon Manok  in Cebu.

 The business started with experiments, mixtures of

 different ingredients that they could possibly

 perfect the taste, and It did.

Small and nondescript, it fits seamlessly into the

 roadside row of residential homes and small stores

along V. Rama St. shortly after a right turn from B.

 Rodriguez St. in Cebu City. If you’re not paying particular

 attention, you just might miss the small sign the

 proclaims it to be Kusina ni Nasing (Nasing’s Kitchen),

 an eatery that sells one of the best liempos

 (grilled pork belly) in Cebu.
The crispy skin, soft meat that’s cooked just right,

 and less grease from the fat part of the belly are just

some of the reason why I love the liempo from Nasing’s.
 
What makes this liempo different from the others I’ve tasted?

Marilyn Chiu, eatery owner, attributes the quality of her

product to its two levels of seasoning and shorter grilling time.

Experimenting with various seasoning and herbs as well

as manner and time of grilling, Chiu arrived at the perfect

combination of ingredients for her product. She then tried

 her liempo on her friends who urged her to go commercial.

Before grilling the meat, Chiu said she boils it in water

 mixed with four kinds of herbs and four kinds of

 seasoning powders. This process, according to Chiu,

 is also her way of reducing the fat from the pork belly

 she uses for her liempo.
The second step to Nasing’s perfect liempo is

 adding flavor to the meat shortly before grilling it

 using another mix of herbs and seasoning powders.