Pancit Lechon Recipe By Tasty Food

NUEVA YORK-STYLE LECHON RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
• Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
• Sew the cavity shut with butcher's twine.
• Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
• Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
• Remove the pig from the oven and reserve the pan drippings for the pancit.
• Enjoy!

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.