Tuesday, November 26, 2013

Lechon Mami

Mami is a noodle soup.  The most common and popular is chicken.  Chicken Mami is considered as a comfort food.  It's one of mine, too, especially when I feel down (literally or figuratively).

And as I am still NOT feeling up to par, I am craving some major comfort!

I already had chicken sopas the other day, so while I want mami this time, I'd rather have a different flavor other than chicken...

Hence, lechon.

I had made lechon lomi before but I definitely did not want to do that much work!  I wanted a simple noodle soup with lechon as its flavoring meat.  So I followed the cooking procedure for chicken mami, except that I substituted lechon meat for the chicken meat!

And here's my comforting bowl of lechon lomi...

Here's how I made it -

1. Boil 250 grams of lechon - parts with little meat and a lot of bones - in about 6 cups of water, with an onion.  Simmer at least 45 minutes.  Strain the broth.

2. Meanwhile, chop up about 300 to 400 grams of lechon meat; set aside.  Slice an onion, mince 3 to 4 cloves of garlic, parboil some pechay leaves; set aside.

3. Rinse and boil 500 grams of thin egg noodles; drain and set aside.

4. Saute the onions and garlic.  Add the chopped lechon meat and the broth.  Season with salt.

5. Let boil.  Meanwhile arrange some noodles in a bowl and add some pechay leaves on the side.  Ladle soup and lechon meat over the noodles and pechay.

5. Garnish with spring onions and crushed chicharon, if desired.


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