There's something about a barbecue and warm summer days that just go so perfectly well together. And, little known fact, Filipino cuisine tend to do pretty well with barbecues and warm summer days. Clock it down to tropical weather and a love of good food?
If you've never tried Filipino barbecue before, Roast, Grill & BBQ Station are holding a pop-up event at Tramsheds on Saturday, 8th December from 12pm-3pm, or until sold out. You can't miss 'em - they'll be set up right outside Belle's Hot Chicken. Roast, Grill & BBQ Station (RgB Station) will be serving:
Charcoal Roasted Cebu Lechon (suckling pig roasted over charcoals, prepared with a mix of herbs and spices including garlic, salt and pepper. RgB Station's exact mix is a tightly held secret)
Grilled Pork Belly (pork belly cubes marinated with soy sauce, lemons, and a mix of herbs and spices)
BBQ Pork on a Stick (essentially, pork barbecue on bamboo skewers, prepared with sweet marinade)
Meals can be served with or without white rice. Platters come with green papaya relish (achara) and dipping sauce.
Unlike a lot of barbecue events, RgB Station's pop-up event will be held indoors, in the sweet relief of shade, and convenient to all of Tramshed's amenities. Getting there by light rail will be the easiest option from Central Station (get off at Jubilee) and follow the signs to Tramsheds. There is also parking at the venue for those wanting to drive.
So if you're hungry for some amazing Filipino pork BBQ, here's your chance to give this a shot, in an area of Sydney not usually known for its abundance of Filipino cuisine. Filipino Lechon had been given the Anthony Bourdain seal of approval.
Roast, Grill & BBQ Station (RgB Station) is Sydney Cebu Lechon's project to bring Filipino-style lechon, having been in the business for close to 30 years. These days, the owners' son Will is driving the RgB Station pop-up forward, using his knowledge of the current Sydney food scene to deliver the cuisine further.
Speaking with SBS Food, Will says acknowledges the hard work in preparing lechon. "It's an art, as well as very labour intensive".