For me the food at Kuya Lord was indescribable...or maybe just unpronounceable.
Because I have a lot of words for the string-tied, herb-filled Lucenachon, a Filipino porchetta with skin that cracks like a splintering plank of wood when you break it and makes melty crunchies with the liquid fat at meat beneath.
Inihaw Na Sugpo Sa Aligue is a mouthful...of beautiful blue prawns with such gooey, spicy heads still on, just oozing with garlic chili sauce.
Lechon Kawali is lovely, all belly, good skin. Dip in vinegar for best results.
All trays come with Java Garlic Rice, which pairs well with any protein. The ropy noodles of the Pancit Chami have a fantastic texture and a fragrant sweet n' fishy finish. Housemade Achara is best between bites to break up the big meats.
Everyone's had a little lechon, but Kuya Lord goes above and beyond. The porks are perfection, the prawns are a marvel, and the sides are satisfying as well. I dare say this is the best Filipino barbecue in LA, one I'll be frequenting in pursuit of porchetta.
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