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.