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Pancit Lechon

Ingredients

for 2 servings

  • 2 tablespoons
    vegetable oil
  • 2 tablespoons
    pork skin, chopped, plus 2 tablespoons, crumbled, for garnish
  • 2 cloves garlic, minced
  • 1 tablespoon
    onion, chopped
  • ¼ stalk celery, chopped
  • ¼ carrot, chopped
  • ½ cup
    lechon, shredded (50 g)
  • ¼ cup
    longanisa, chopped (35 g)
  • 1 tablespoon
    soy sauce
  • 2 cups
    bihon noodle, soaked in warm water for 30 minutes (200 g)
  • 1 cup
    lechon dripping (240 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 2 tablespoons
    lemon juice
  • ¼ cup
    crispy chicharrón, for garnish (55 g)
  • 2 tablespoons
    fresh chives, thinly sliced, for garnish

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Preparation

  1. In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
  2. Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
  3. Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
  4. Add the onion and sauté for 2 minutes, until translucent.
  5. Add the celery and carrot, and sauté for 2 minutes more, until tender.
  6. Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
  7. Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.
  8. Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
  9. Enjoy!
 

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