Pansit Lechon. Pansit and Lechon are two of the most popular Pinoy dish in on Fiesta and on special occasion or celebration. I thought why not make a single special Fiesta dish by combining the two. Let me share to you my version of Pansit Lechon, to make this dish very special I have cooked pansit noodles with real Lechon, instead of the Pansit with Lechon Kawali toppings. This Pansit Lechon may be a bit oily and laden with cholesterol but who cares, once in a while we have to satisfy our cravings for good food.
To make my Pansit Lechon I used pansit cantoon noodles cooked basically the same way with my Ginisang Pansit Canton, if you want to try and already have your own recipe and preferred ingredients for Pansit Canton go ahead use it as your base recipe. For Lechon I used Lydia’s Lechon bought at a Mall outlet. When you are in Metro Manila or any major Cities in the Country sourcing Lechon should be no problem at all, however for our readers Overseas this may require that you cooked your on Lechon. Remember this Pansit Lechon uses real Lechon not Lechon Kawali, so I suggest to cook your own Lechon using our recipe of Lechon sa Oven or Roast Pork Leg, Pinoy Lechon Style.
Here is the recipe of my version of Pansit Lechon, enjoy.
2 kilos canton noodles
1/2 kilo lechon, cut into small pieces, reserved skin
2 pcs chicken tight, deboned, cut into strips
100 grams small size shrimp, shelled
1 medium size carrot, skinned, cut into strips
1/2 small size cabbage, shredded
100 grams green beans, trimmed, cut diagonally
100 grams snow peas, trimmed
1 bell pepper, cut into strips
1/2 head garlic, peeled, finely chopped
1 medium size onion, chopped
3-5 stalks kinchay, trimed, chopped
1/4 cup fish sauce
1/2 cup soy sauce
salt and pepper
kamansi or lemon
In a large wok, sauté onion and garlic. Add chicken and stir cook for 3 to 5 minutes. Add in the fish sauce, soy sauce and dash with pepper, continue to stir cook for 2 to 3 minutes. Add 4 to 6 cups of stock or water, let boil and simmer for 5 to 8 minutes. Add in the carrots, green beans, snow peas, kinchay, shrimp and lechon meat, continue to stir cook for 2 to 3 minutes. Now add in the canton noodles stir and cook for 5 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Correct saltiness if required. Add the cabbages and stir and cook for another 2 to 3 minutes or until vegetables are just cooked. Transfer in a large platter or bilao topped with lechon skins, serve with calamasi or lemon.