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 (50 g), shredded
¼ cup longanisa (35 g), chopped
1 tablespoon soy sauce
2 cups bihon noodle (200 g), soaked in warm water for 30 minutes
1 cup lechon dripping (240 mL)
1 teaspoon salt
½ teaspoon pepper
2 tablespoons lemon juice
¼ cup crispy chicharrón (55 g), for garnish
2 tablespoons fresh chives, thinly sliced, for garnish
Nutrition Info
Calories 922
Fat 41g
Carbs 98g
Fiber 2g
Sugar 1g
Protein 32g
How to Make It
1. Step
In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
2. Step
Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
3. Step
Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
4. Step
Add the onion and sauté for 2 minutes, until translucent.
5. Step
Add the celery and carrot, and sauté for 2 minutes more, until tender.
6. Step
Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
7. Step
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. Step
Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
