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Located in an unassuming commercial strip in San Leandro, Parekoy Lutong Pinoy has the kind of convivial atmosphere you’d expect to find at a place run by several of your favorite aunties. Whereas the majority of East Bay Filipino eateries are steam-table joints, all of the food at Parekoy is cooked fresh, which has distinct advantages — particularly when it comes to the various manifestations of crispy pork that are the restaurant’s specialty. If you order just one thing, let it be the pork sisig: chopped, deep-fried, skin-on pork belly that comes out on a stone platter — meat sizzling and steam billowing — and cuts dramatic enough an appearance to elicit oohs and aahs. Other highlights include the bangus sisig (a similar preparation made with boneless milkfish) and the crispy binagoongan, another pork belly preparation that combines the decadence of Cantonese-style roast pig with the pungent, savory funk of Parekoy’s house-made fermented shrimp paste.

— Luke Tsai

Hours: Tue.–Thu. 10 a.m. – 8 p.m., Fri. 10 a.m.–9 p.m., Sat. 9 a.m.–9 p.m., Sun. 11 a.m.–3 p.m.

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Price: $$

Payment Type: Cash, all major credit cards

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