The first thing 5 year-old me thought when my family moved to suburbia was, "How do I get out of here?" I've yearned for big-city life for as long as I can remember, and lazy little Lawndale is not where I thought I'd settle down. It's a curious place, both square miles of the smallest South Bay city, but it has a concentration of spectacular southeast Asian cuisine, the newest being Pork Belly right off Hawthorne Blvd. Brother-sister just might be the new mom-and-pop as these sweet siblings are among the South Bay's more formidable chefs. The food here is cafeteria-style, but don't be fooled by the glass-guarded kitchen trays. Everything is hot and fresh and even more delicious than it already looks.
In a world incapacitated by inflation, it's refreshing to find that only $10 buys a bowl of rice with a hearty entree and 4 little lumpia. A good deal for a sensible lunch, and it's only $2-4 more for a 2-entree plate (without lumpia).
The food is so good it's impossible to pick just two, but make sure one is Pork Adobo. Tender chunks of browned meat melt in your mouth, with a just-right ratio of salt to fat to a dash of vinegar to make it lift, not sink in your stomach. Jam some rice into the puddle of leftover juice - don't waste a single drop.
Jackfruit Curry, omg. Coconutty-milky all the way. Mild flavor, creamy with a lovely shredded-meat texture, slightly sour, faintly fruit.
They comped us a bowl of what I fondly refer to as their "pork and sour soup", and it's a lovely, simple broth with a savory and sour finish.
I think this was called "Sweet Pork" or something. The meat looks dry, and I expected basic barbecue. But it's tender right under, plenty juicy, and the sauce it's soaked up has a lovely balance of sweet with a sour surprise.
There are moments when you’re just so proud of the person you married, and my husband got all my adoration as he ripped into the tail-half of his freshly Fried Pompano. With a spoon in one hand, a fork in the other, he severed every sliver of light white flesh from those spiky bones with all the precision of a surgeon and the casual enthusiasm of an Italian twirling pasta. I dare say he’s stripped it bare, a feat even I struggle to accomplish.
I thought I was meh on Longanisa, but it turns out I've never had a good one, not until I had one here, at least. These are salty but also sweet, super savory, love how the casing pops. There's also simple strips of steak with onion that are so juicy, with that acidic uplift that makes you keep eating.
Lechon literally pales in comparison next to the more colorful pork adobo. The skin is chewy and crisp, the meat is tender enough, but it's unseasoned so it relies on sauce. It's made well, but compared to all the other amazing things they make, this one can be skipped.
Hello, Halo Halo, the best I've had. Big bits on the bottom range from red and white beans to chunks of jelly and jam. A sweet square of flan hides in the freshly blended, milky middle, and a dense scoop of ube ice cream sits on top. I imagine there's an art to eating this, a critical speed of eating slowly enough not to get an ice headache but fast enough before it melts. I haven't found it yet, but I'm happy to keep eating this until I do.
Their Flan is also the best flan I've ever had. It's a flying saucer of a perfect solid cream.
The food is heavy, make no mistake. There will be a coma to come, and you're not coming here to eat a modest meal. A good chef can make a delicious and heavy meal, a great chef can fine-tune filling food to make it not so heavy. Here, the chefs are exceptional. I can eat so much of this stuff and feel full but never gross, and every bite is just pure joy.