|Livestock Crackling Pork Belly|
Livestock Restaurant grows its own pig in Bulacan in order to have a better quality of meat than the products sold at the supermarket and by butchers. I think people who are concerned about sanitary issues and who want a high quality of meat will be happy to know this information. No wonder, Livestock will be celebrating its first year anniversary this coming September. One of its bestsellers is the melts-in-your-mouth Crispy Pata that is so tender you can slice it using a popsicle stick. Its Crackling Pork Belly is also very delicious.
We had a feast when we dined at Livestock a few days ago upon the invitation of kuya Ted Claudio. We started off with fresh mango shake plus an appetizer called Adobo & Kesong Puti Pizza.
Followed by the Bacon & Egg Pizza that has quail eggs with bacon, shitake plus button mushrooms. I was not able to taste the quail eggs though because it was gone from our table in sixty seconds.
My favorite is this! The yummylicious Seafood Laksa Soup, which happened to be the owner’s own favorite. It tastes just right.
Kangkong Sambal with Lechon. Vegetable in creamy sauce.
I simply love this dish! I highly recommend the creamy and buttery goodness of Livestock’s Salted Egg Prawns.
|Perfect Combination melts-in-your-mouth crispy pata and ripe mango shake #livestockph
Livestock Restaurant can accommodate 70 persons at one time in its main dining area. 40 persons at its al fresco area located at the mezzanine and 80 persons at the second floor according to the very amiable and pretty owner Chef Ching Magdangal Uy. I forgot to ask her if she’s in any way related to Jolina Magdangal.
By the way, Happy Birthday to the Queen of #livestockph Chef @chingkuy! Wishing you a lifetime of blessings, happiness and excellent health!
34 Sgt. Esguerra St.
Brgy. South Triangle, QC