Nueva York Style Lechon Recipe By Tasty Food

PANCIT LECHON RECIPE BY TASTY

Steps:

• In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
• Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
• Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
• Add the onion and sauté for 2 minutes, until translucent.
• Add the celery and carrot, and sauté for 2 minutes more, until tender.
• Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
• 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.
• Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
• Enjoy!

LECHON A LA CRIOLLA (CUBAN STYLE PORK A LA CRIOLLA)

Steps:

• Eliminate grease excess from the pieces of pork.
• In a big refractory tray, season the pork with the sour orange juice, onion, garlic, oregano, cumin, salt, pepper and bay leaf.
• Let marinade in the fridge for 12 hours.
• Preheat the oven to 350º F.
• Take the pork out of the fridge two hours before putting it in the oven.
• Bake the pork in the marinade for 2 or 3 hours or until tender.
• Turn the pork from time to time so all sides get well cooked.
• Take out the bay leaf before serving.