Sinangag is the Filipino term for garlic fried rice. Traditionally it is made with the previous night's leftover rice, and cooked for breakfast, usually with fried egg and some processed meat such as tapa, longganisa, tocino, etc. with resulting coined names like tosilog (TOcino, SInangag and itLOG), longsilog (LONGganisa, SInangag and itLOG), etc.
But while sinangag is the most basic form, it can be enhanced with a few embellishments, usually leftovers too, such as adobo, binagoongan, roast chicken, bangus, and in this particular instance... lechon paksiw. Hence,
Lechon Paksiw Sinangag. Here with other breakfast items - sunny-side egg and spiced ham.
This is actually a recipe for a "third" generation lechon... The original dish
("first generation") was the lechon for lola's birthday lunch. The
re-made dish ("second generation") was the lechon paksiw we had the day
after. And, we obviously had way more lechon than we could finish, so
here's another remake (hence, "third" generation)!
4 cloves garlic, chopped
1 small native onion, minced
2 cups shredded lechon meat (mine was from the paksiw)
about 4 cups (cooked) day-old rice
salt, to taste
the garlic and onions in a mixture of canola oil and a little "fat"
from the paksiw. When fragrant, add the shredded lechon meat and stir
fry a little. Add the rice and mix well. Cook until done. I added a
couple of tablespoons of the paksiw broth.
verdict? I've made lechon rice (directly) from lechon meat (not paksiw) and while
it was delicious, I prefer this version made from the paksiw, because I found
the rice more flavorful with the addition of the paksiw sauce.