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Pancit Lechon

Celebrate the fusion of flavors found in Pancit Lechon, where tender noodles, succulent pork, and vibrant veggies intertwine in a festive, mouthwatering feast. This Filipino delight is a true testament to the power of culinary creativity.

Tasty Team
May 04, 2023
93% would make again

Under 30 minutes

Pancit Lechon

Under 30 minutes


for 2 servings

  • 2 tablespoons vegetable oil
  • 2 tablespoons pork skin, chopped, plus 2 tablespoons, crumbled, for garnish
  • 2 cloves garlic, minced
  • 1 tablespoon onion, chopped
  • ¼ stalk celery, chopped
  • ¼ carrot, chopped
  • ½ cup lechon (50 g), shredded
  • ¼ cup longanisa (35 g), chopped
  • 1 tablespoon soy sauce
  • 2 cups bihon noodle (200 g), soaked in warm water for 30 minutes
  • 1 cup lechon dripping (240 mL)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons lemon juice
  • ¼ cup crispy chicharrón (55 g), for garnish
  • 2 tablespoons fresh chives, thinly sliced, for garnish

Nutrition Info

  • Calories 922
  • Fat 41g
  • Carbs 98g
  • Fiber 2g
  • Sugar 1g
  • Protein 32g

Estimated values based on one serving size.


  1. In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
  2. Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
  3. Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
  4. Add the onion and sauté for 2 minutes, until translucent.
  5. Add the celery and carrot, and sauté for 2 minutes more, until tender.
  6. Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
  7. Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.
  8. Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
  9. Enjoy!
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Pancit Lechon