Pancit Lechon
Celebrate the fusion of flavors found in Pancit Lechon, where tender noodles, succulent pork, and vibrant veggies intertwine in a festive, mouthwatering feast. This Filipino delight is a true testament to the power of culinary creativity.
Tasty Team
93% would make again
Total Time
48 minutes
48 min
Prep Time
30 minutes
30 min
Cook Time
18 minutes
18 min
Total Time
48 minutes
48 min
Prep Time
30 minutes
30 min
Cook Time
18 minutes
18 min
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 (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 939
- Fat 43g
- Carbs 99g
- Fiber 2g
- Sugar 1g
- Protein 32g
Estimated values based on one serving size.
Preparation
- In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
- Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
- Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
- Add the onion and sauté for 2 minutes, until translucent.
- Add the celery and carrot, and sauté for 2 minutes more, until tender.
- Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
- 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.
- Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
- Enjoy!
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