Another left over food make over, we had roasted liempo (pork belly) last night and there was more than enough for the two of us. This morning it’s already a day since it was cooked the meat gets quite dry and chewy , I have to do a make over to make the eating experience enjoyable.
Lechon Paksiw is commonly cooked if there is Lechon (Roast) leftovers usually from occasions like fiesta. You can also use lechon kawali (Pan-Fried) leftovers.
Paksiw is a local filipino dish where food is cooked with vinegar, garlic and onion. The Lechon Paksiw adds Lechon sauce or gravy that makes it more special than the usual paksiw.
So instead of reheating the Lechon (which just makes the meat dry) Filipinos transform it to a lechon paksiw which makes it more flavorful and enjoyable.
Lechon left overs
Lechon sauce (I prefer Mang Tomas)
Onion and Garlic
Laurel Bay Leaf
Optionals: water or pork stock
How to Cook:
Saute garlic and onion until brown
add soysauce and black pepper
pour in lechon sauce let boil (add water if needed)
add vinegar let simmer
sprinkle with crushed laurel leaves
Again since I don’t want to go out to buy ingredients I can only use what is available in the kitchen, I only have a canned sardines in tomato sauce. I remember this dish that I always cook since I was a kid, so I decided to cook it and share it to you guys. Continue reading “Sweet and Sour Sardines”→
We had dinner in a Chinese restaurant the night before and got some lechon macau leftovers, the next day I turned it to a special dish, We only have an Instant Pancit Canton available in the kitchen, I don’t have time to buy other ingredients but still managed to make it a sumptuous meal. Continue reading “Pancit Canton de Lechon Macau”→
Bagis is another Kapampangan dish, it is basically just a stir fry ground beef, what makes it special is how it is marinated usually by Calamansi or Lemon, and yes it is indeed another favorite pulutan. And here is my version of Bagis Continue reading “Bagis”→
Sal’e or Tanglad (Lemon grass) in kapampangan, here is an easy recipe that I have learned during my stay in Pampanga, most of the time we cook it as a pulutan ( beer match ), or after drinking session soup to lessen hangover serve it very hot (pang tanggal amats – tama) it is so easy to cook yet very tasty.