Crispy Sisig is a great use for your leftover lechon kawali. A delicious medley of tangy, spicy and crispy, it’s perfect for inuman or kainan!
Making Lechon kawali is a very elaborate process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers.
I enjoy whatever I can consume of the sinful morsels with lechon sauce and then re-use what’s left for another meal.
Here are my favorite ways to breathe new life to lechon kawali:
- Toss into a pot of Pinakbet for flavor and texture
- Replace the boiled pork face and belly with roughly chopped lechon kawali pieces for a delightful twist on tokwa’t baboy
- Add to ginisang munggo for an amazing soup
- Use as topping for Pancit Palabok, Pancit Guisado or even Goto
- Turn into sweet and tangy Paksiw na Lechon
- Make a crunchy version of Binagoongan Baboy
And of course, Crispy Sisig!
- 4 cups lechon kawali, chopped
- 1/2 red bell pepper, seeded, cored and diced
- 1/2 green bell pepper, seeded, cored and diced
- 1 medium onion, peeled and diced
- 5 Thai chili peppers, minced
- 1/2 cup calamansi juice
- salt and pepper to taste
- In a large bowl, combine lechon kawali, bell pepper, onions, chili peppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
First Published November, 14, 2014