Man Eats: Surigao del Sur

During our Butuan trip, we took a road trip to the Britania Group of Islands in Surigao del Sur.

The Britania Group of Islands is composed of over a dozen islands and islets off the coast of Lianga Bay facing the Pacific Ocean.

It was a easy 2 hour drive to the Barangay Britania docks in San Agustin where we rented a couple of bangkas to take us island hopping. The 2 hour travel time included a short stop in a wet market near the docks where we bought some freshly caught fish, liempo (pork belly), and other stuff we needed for lunch on one of the islands.

After a short 10 minute boat ride from the docks, we arrived in Bonbon island, the biggest islet in the group.

Bonbon Island

While some of us swam, and some of us slept, lunch was being prepared for us. This is the life!

We ate these…

Inihaw na Gangis - a type of Unicorn Fish
Inihaw na Liempo
Sinugba + Kinilaw = Sinuglaw.
Utensils optional.
Mr. Barracuda, I'm gonna eat you before you eat me.

…with a view like this…

Like Bourdain said, food tastes better with sand between your toes.

After cleaning up our area, we hopped on the bangka to head off to another island.

We rode Janeth aaaaall daaaaay loooong!
Hagonoy Island

The sand on Hagonoy Island was much finer than Bonbon Island. Since we had to be back in Butuan by nightfall and didn’t have much time island hopping, we decided to spend the rest of our day here throwing back some cold ones.

My favorite saint.

On our way back to the dock, we passed by some of the other islands and islets. Beautiful!

Boslon Island
Twin Islands
Another island...

Kain. Tulog. Inom. They should have named this place the Babuyan Islands instead.

I love this place.

Man Eats: Butuan

Hi ho, hi ho, off to Butuan I go.

Left early Saturday morning and got to Butuan just in time for…lunch at Tito Ben’s house! Yay!

Lechon + Kinilaw + Rice
I ♥ you, lechon!
Don't be jealous. I ♥ you just as much, kinilaw!

For dessert, what else but…

Durian!

To be honest, I never really cared much for this freaky fruit and this was the first time I really tried Durian. With an open mind and a full stomach, I just grabbed a whole seed and bit into the creamy flesh. I was surprised to find myself really enjoying it. It’s an acquired taste if you can get past the smell, I guess. But to those who really love it (ie. Butuanons), the hunt for the perfect, sweetest Durian is like the search for the Holy Grail. That is if the Holy Grail had an odor.

We spent the rest of the afternoon walking around the nearby streets with the cousins and swimming in the hotel pool with Ro.

After a quick nap, we went back to Tito Ben’s for dinner where they served…leftovers?!?

Fried Lechon. Award!

YES!!! If there was an award for “Best Use of Leftovers,” Fried Lechon would definitely win. Twice.

Haven’t tried it? It’s quite simple, really. Just chop up your leftover lechon (meat, ribs, bones, ears, trotters, everything!) and marinate it with toyo (soy sauce) and calamansi. After letting it sit for a while, strain and deep fry the motherf*cker. Enjoy!

The next day, we took a road trip to the Britania Islands in Surigao del Sur. Check out the post here.

Got back to Butuan the same day in time for dinner where we had Wawa’s Adobo (mmm…garlicky) with Tita Susan’s crushed tomato sawsawan, which she learned in Pampanga. Sorry, was too tired from the long drive and didn’t have the energy to take pics of these.

Monday, we had a big Calo gathering in Tito Ben’s house (yes, everything happens in Tito Ben’s house) for Wawa’s and Tito Boy’s death anniversary mass.

I miss them both.

Of course, where there are Calos, there’s food.

Butterific!

And what would a family gathering in Butuan be like without, you guessed it, lechon!

Crackling Porktastic!
Ribs first, meat later.

Butuan has the best lechon in the Philippines! Yeah, I said it. Bourdain, you’ve been misled and we would gladly have you over to try the best roast pig you’ve never had.

Spent the rest of the afternoon swimming with Ro and hanging out with the cousins. Some of the girls were craving for kakanin so we had Pichi-Pichi and Bibingka.

Arny would leave Dading for this.
Bibingka made from rice flour.

Dinner that night were the crabs that were featured in Amy Besa’s Ang Sariling Atin birthday lunch.

No utensils required.

Of course, no trip to Butuan would be complete without a stopover at Margie’s Kitchen.

Life is unsure...eat your dessert first.

See you next year, Butuan!