There was a time when I twiddled my thumbs and wondered what to do with left over lechon. You see, it has been a tradition for us to have a whole (big) lechon at Christmas time. And no, it's not just for us, we share it with the people we are close to everyday. But almost always, there would be left over lechon - mostly the head, feet and rump parts - which we inevitably make into the traditional paksiw.
Not that I'm complaining - don't get me wrong, I love paksiw na lechon - but at the back of my head, there's this thought: there must be some other dish that lechon can be part of OTHER THAN PAKSIW!!!
Well, thing is, I've been seeing lechon stalls in food courts with offerings such as: lechon sisig, lechon sinigang, lechon dinuguan, lechon lugaw, and this:
The recipe is pretty much the same as my usual lomi except that I used 500 grams of lechon in place of all the "meats". The revised recipe -
500g Lomi noodles, parboiled, rinsed and drained
shallots (at least 6 pieces), sliced
4 slices of ginger
8 cloves garlic, minced
about 6 cups chicken stock
500 grams lechon, chopped
1 medium carrot, julienned
1 stalk celery, sliced diagonally (celery leaves to be used too)
Baguio pechay or shredded cabbage, shredded
2 to 4 tablespoons soy sauce
salt and pepper, to taste
cornstarch dispersed in water
2 to 3 eggs, beaten lightly
For the garnish:
1 to 2 stalks leeks, green part only, sliced diagonally
Heat oil over low heat and brown the shallots (keep heat on low). When the shallots have browned, remove them from the oil and increase the heat to medium-high.
Saute the ginger and garlic (add more oil, if necessary). Pour in the stock and let it boil. Add the lechon, carrot strips and celery leaves. Season with soy sauce, salt and pepper, to taste. Let the mixture boil again then add the noodles and pechay leaves.
When the mixture boils again, thicken with cornstarch water. Check seasonings again. Then, while stirring constantly, slowly pour in beaten eggs, while stirring. Remove from heat immediately.
Before serving, garnish with leeks and browned shallots. Serve with calamansi and fresh ground pepper on the side.
It's yummy for such a day like today...