New Restaurant Alert: The Black Pig at Filinvest, Muntinlupa City
There's more than pork on the menu.
The Black Pig
2/F Commercenter Alabang, East Asia Drive corner Commerce Avenue, Filinvest Corporate City, Muntinlupa City
Tel. No. 808-1406
Open from 11 a.m. to 11 p.m. (Tuesday to Sunday)
(SPOT.ph) A shared appreciation for two kinds of pork inspired the idea behind this charcuterie, bar, and restaurant: the Spanish jamon Iberico (pata negra) and the local lechon. Despite its porky beginnings, however, guests who pig out at The Black Pig will find that there's more to this Southern enclave than pork.
The menu is short but thoughtful. The creativity of chefs Carlos Rodriguez Garcia and Tricia MacDonald demonstrated as early as the starter. The slow-cooked mackerel (P220) is a gorgeous display with earthy flavors-sliced radish, micro greens-and surrounded by cherry tomatoes, small mounds of avocado puree, and a vinaigrette drizzle. Cubes of cucumber add freshness to the sweet profile. In the Pumpkin Risotto (P280), the rice is full, creamy, and al dente, while sweet roasted pumpkin marries well with the saltiness of the Parmesan crisp and chicken jus.
Poached egg and mushroom puree
The same level of finesse is applied in the entrees. It's easy to be dazzled by dishes like pork belly and bone marrow, but it’s the quieter options that yell in terms of flavor. The poached egg and mushroom puree (P350) doesn't rely on indulgent ingredients like truffle to make it stand out. Instead, the chefs bank on the naturally delectable flavors of fresh mushrooms, velvety cheese sauce, and two organic eggs. Make sure to spoon up the mix with the toasted bread sticks on the side.
Oven-baked pork belly and bone marrow
Just when you thought you couldn't love roast pig more, out comes the Black Pig's oven-baked pork belly (P480) with bone marrow, baby carrots, and potato mash. Red apples give this heavyweight a sweet lift while a thyme-garlic jus layer on a bolder punch of flavor. On the plate is a crisp strip of pig face reminiscent of chicharon, only thicker and more flavorful.
Pan-fried cod with beetroot, spinach, baby squid and parsley sauce (P520)
The restaurant also features buttery homemade breads-dab them with French butter or Spanish olive oil-and desserts. In the TBP Chocolate Praline (P290), chocolate ganache hugs a bar of luscious mousse on a crisp wafer. For a taste of summer, the Coconut Panna Cotta (P180) gives you that tropical feel, especially when enjoyed with sugared pistachio nuts and pineapple granita.
The Black Pig promotes locally sourced ingredients in its main restaurant, but when it comes to the charcuterie, Spain is still top of mind for the best cold cuts. The Board (P850) consists of jamon Iberico, lomo, chorizo, salchichon, and morcilla, and served with toasted bread and crushed ripe tomatoes. It's good for a party of four or five, but even better with TBP's collection of spirits imported from Portugal, New Zealand, and California. TBP is the first in the country to bring Australian brand Holgate and also the first to offer a beer flight (P350) which allows guests to sample four kinds of beer.
Holgate Beer Flight
The Black Pig is one of those one-stop haunts that address your every gastronomic need. It’s gone a long way from pork.