Crispy and tasty lechon belly? Try Tijan’s

Wake-uppers:

Seen: Boholano Cooperative Development Authority (CDA) administrator Benjie Oliva received the Pillars of Youth Leadership Award 2018 from the National Youth Parliament at Grand Men Seng Hotel in Davao City.

Scene: GUGMA charity concert and album launching at Coclea Lounge Bar on Nov. 12. Ticket price: P200.

Scene: "Stick to the truth even it hurts you," said retired Judge Helen Cabatos during the necrological Mass for her husband human rights lawyer Artemio Cabatos on Sunday afternoon, Nov. 4.  in Valencia town, Bohol. Atty. Tim was tagged as a "rebel" for fighting against extrajudicial killings and the rights of farmers in Visayas. Cause-oriented and progressive groups such as Hugpong sa mga Mag-uumang Bol-anon (Humabol), Karapatan, Gabriel-Bohol gave their “labing taas nga pagsaludo” (highest salute).

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In almost any occasion in the country, lechon is a must. It is the star during fiestas, Christmas and other major celebrations. Famous chef and TV host Anthony Bourdain had rated our lechon the best in the world.

Luckily we no longer have to go to Cebu, home to tastiest and excellent lechon, boneless or otherwise—for delicious boneless pork roast. We can have a taste of Cebu’s lechon since businesses in the city are now serving flavorful slabs of lechon belly.

   Pork lechon belly like of Tijan’s Boneless Lechon Inato
is slowly becoming part of Bohol’s special occasions.
Photos Courtesy: GMA News

Food experts, foodies and certified lechon lovers can recommend where to find the best “lechon” in the province.

One is “Tijan’s Boneless Lechon Inato,” run by couple Tina and Jan Dumas in Tagbilaran.  Jan, whose passion is cooking, created the boneless lechon belly recipe stuffed with herbs and spices.

“I was inspired to start Tijan’s because lechon here is a bit expensive,” says Jan.

Tijan’s lechon belly is similar to the traditional Cebu lechon, which is roasted slowly over a pit of smoldering charcoal. The only difference is that the whole boneless belly, not the entire pig, is roasted the old fashion way to yummy perfection.

“I wanted to make lechon which is affordable enough that the whole family and barkadas can enjoy the traditional lechon we love to eat,” he says.

Jan coined the name “Tijan’s” from his wife’s name Tina, and his name, “Tijan’s” as a reference to the Cebuano term for belly—“tiyan” or “tijan” if you are really a Boholano.

In Nov. 2016, Jan started Tijan’s Boneless Lechon Inato with just a little investment, one brick oven and a few printed delivery boxes.

Instead of delivering a whole lechon, Tijan’s delivers boxes of lechon with all the aromas and flavors of lechon, utilizing his favorite part—the belly.

The business started with an offering of just three sizes: family, which could feed 3-5 persons; barkada, good for 8-10; and party, good for 15-20.

Couple Tina and Jan Dumas of Tijan’s Boneless Lechon Inato.
Photo by Leo Udtohan

Jan would sometimes personally deliver the lechon to pork lovers in the city.  Soon, from offering primarily in the city, they started also delivering to Panglao, Jagna, Ubay, up to Cebu and Manila.

Jan had to stop his work at the Department of Transportation and Communications (DOTC) to concentrate on their business. Tina, who is a guidance counselor at Dr. Cecilio Putong National High School in Tagbilaran, is helping him during free time.  

The lechon is cooked fresh every day, flavored with salt and pepper, spring onions, garlic and lemongrass, among others. Roasted until the skin is bright-gold and very crisp, it has an aroma that fills the air and makes one gulp in hunger and anticipation.

It took Jan almost a year to perfect the taste. He points out: “No sauce needed because the flavor is sealed in the meat.”

You can choose between original and spicy. One slab of the lechon belly, usually two kilos, is good for eight to 10 people. A kilo is P500.

“You’re getting your money’s worth because you can eat it up to the last piece,” says Tina.

Orders must be made one day in advance.  Customers may call for delivery, or they may pick up.

“Best of all, Tijan’s lechon is very affordable,” adds Tina. It is only P1,000 (small or for the family size), P1,500 (medium or for the barkada size) and P2,000 (large or for the party size).

What keeps the Dumas’ couple inspired to continue the business is the positive feedback they get from their satisfied customers.

“Since Boholanos are food lovers, Tijan’s boneless lechon is easy to market,” Tina says.

Tina and Jan shared the different ways to enjoy the boneless lechon: Eat with rice (the lechon is rich, crunchy and tasty that you don’t need a sauce), with a cold beer (make sure your beer is extra cold) and with bread (pan Bohol, pan de sal and slice bread). The bread goes great with the tender and juicy meat and the crunchy laced with sinful fat—the explosion of textures and flavors will leave you wanting more.

Kagumkum (Crunchy)!!

Tijan’s Boneless Lechon Inato, Palma Street, Tagbilaran City. Text/call 0907-799-2983/0909-891-3770.

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