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93% would make again

Pancit Lechon

Tasty Team

Ingredients

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 835
  • Fat 29g
  • Carbs 106g
  • Fiber 3g
  • Sugar 8g
  • Protein 31g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

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 835
  • Fat 29g
  • Carbs 106g
  • Fiber 3g
  • Sugar 8g
  • Protein 31g

Estimated values based on one serving size.

Preparation

  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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