Conchings! Tinuwa and Kilaw!

Conching is actually better known for their charcoal roasted free range chicken and made a name for themselves by that one single dish. Cebuanos favor this variety than the regular as a specialty claiming it to be healthier.

But for some of us who are not so fond of stringy, dry chicken, Conching offers a whole lot of dishes from the cebuano nilarang (fish soup in sour iba fruit, tomatoes, chili, onions) to the lechon kawali (deep fried crispy pork belly), kinilaw (ceviche of fish in vinegar and coconut milk) and vegetable options like the ginataan na nangka (young jackfruit cooked in spicy coconut milk), tortang talong (grilled eggplant,  mashed and dipped in beaten egg before it is fried) and my favorite, the all meat torta (ground pork mixed with chopped vegetables, seasoned and panfried, shaped like a pie) -all of which are paired with the plain boiled rice as a binder.

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Crispy fried shrimp, the whole thing is munched on like some crackers! Best dipped in a sauce of vinegar and chili

It is what we refer to as pinoy comfort food, something that we come back to even when we have a literal international  smorgasboard of choices in every corner of Cebu City.

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Jackfruit in coconut cream

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Trivia, cebuanos love to sip the hot, spicy steaming larang even in hot hot weather, as it stimulates the sweat and cools off the body after a meal. Yeah, never mind that we look like we ran a marathon after a meal ha ha ha. Happy eating!

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Iba is unique in filipino cooking and acts as a souring agent

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The all meat torta!
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Kinilaw na Sinugba nga Baboy!

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Paksiw, patatim, humba call it by any name, jiggly pork in soy sauce, sugar and a bit of vinegar, best cooked with star anise and laurel
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