04 Nov2009

A “Pritchon” Lunch

by Marketman

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Pritong Lechon, or fried roasted pig is one way to resurrect some leftover lechon, see previous post here. But one really needs to temper this cholesterol laden dish with something a bit less deadly. So when a quick trip to the fish market yielded two stunningly fresh and rather large talakitoks (trevally or jacks), we were definitely in business! A simple sinigang na talakitok (tamarind broth soup with fish) with lots of vegetables and the pritchon were the perfect office lunch for Marketman and the crew…

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The sour tamarind broth and sweet flesh of the fish were the perfect foil for the crisp salty pieces of fried roast pork. This is serious comfort food! The lunch took less than 30 minutes to prepare and some 10 people ate heartily for some PHP1,200 total or PHP120 or $2.50 each. :)

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Other recipes featuring talakitok or jacks:

Talakitok, the fish
Talakitok at the market
Grilled Talakitok 1
Grilled Talakitok 2
Talakitok with a Thai Sweet & Sour Style Sauce
Fried Talakitok with Mustasa Salad
Fried Talakitok with Chili Vinegar
Foiled Fish on a Grill a la Marketman
Seafood Lunch, Coron
Tinowang Talakitok for Breakfast
A PHP90 Per Person Lunch
“Grill-Baked” Talakitok

 

COMMENTS:

  1. cindz says:

    first comment, yey! i love pritchon with lechon sauce…and who wouldn’t want sinigang!
    now, gotta hunt for dinner……

    Nov 4, 2009 | 8:21 pm

     
  2. anne says:

    pritson at its finest!!!! im sooo jealous now.. im droolingg all the way from Dubai..

    Nov 4, 2009 | 9:06 pm

     
  3. atbnorge says:

    You got me in the gut, MM, Waaaaaaaahhhhh!!!….Talakitok!!!! Just when it is so cold and cloudy in this part of the world, sigh…I could eat a whole talakitok by myself. Gusto ko kasing-laki sila ng bandehado. I am so tired of eating seatrout…sigh.

    Nov 4, 2009 | 9:13 pm

     
  4. Pilar says:

    MM, this reminds me of the pritchon my friends and I had in one of the gatherings we had last Christmas. This was served in small lumpia wrappers, some strips of carrots and cucumbers and a choice of hoisin and lechon sauce amongst others. In short, a version of how Peking Duck is served. Yummy!

    Nov 4, 2009 | 9:36 pm

     
  5. Johnny says:

    haha MM may panlaban kami sa baboy!!!,, just to satisfy our cravings…side serving ng..chicken skin chicharon, at tapang baka, tuyo……buti nalang magaling yung cook.

    Nov 4, 2009 | 9:37 pm

     
  6. Connie C says:

    I like the linking of varied recipes with similar ingredients. Now I am in business when at a loss as to what to serve at the dining table. And glad I did not have to scour the archives for the contest for chilied recipes , many of which I cannot eat as my stomach reacts to hot spicy foods nowadays. I’ll bookmark the post for easy reference in the future. Beats using my cookbooks for best loved recipes. I just have to omit the chili….. sighhhh..

    Thank you MM and dear readers for the wonderful idea and responses.

    Nov 4, 2009 | 9:38 pm

     
  7. Vicky Go says:

    Sounds delicious, even if very rich & greasy!

    In a recent Ivan Henares (Ivan About Town) post he features Pampanga cooking specifically Claude Tayag’s & Claude’s Five-Ways Lechon:
    1) Papakin ang Balat with Liver Sauce
    2) Piniritong Lechon with soft Tortillas – the lechon meat looks like it was shredded (like pulled pork) & then fried; wrapped in the tortilla with lettuce & with several condiments (as in taco)
    3) Sinigang na lechon – w the regular green veggies & root veggies
    4) Inasal na lechon ribs
    5) Inasadong lechon Pata

    See the photos at this link:
    http://www.ivanhenares.com/2009/10/ultimate-pampanga-culinary-and-heritage.html

    Nov 4, 2009 | 11:55 pm

     
  8. gtrine says:

    This looks amazing! My favorite lechon left over is the stew with liver sauce (my uncle adds mang tomas sauce). Maaga pa so I can’t remember the name. This looks like a great idea though since I love crispy food.

    Nov 5, 2009 | 12:15 am

     
  9. Ejit says:

    just curious… is “talakitok” different from “pampano”?

    Nov 5, 2009 | 1:49 am

     
  10. el_jefe says:

    MM sinigang na talakitok sa miso with mustasa leaves is also yummy soured with tomatoes and tamarind broth and green chillies!!! so yummy!!! puso ng saging and raddish can also be thrown in…sarap! namit! lami! masiramon! naimas! manyaman!! ejit talakitok is diffrent from pampano though they pretty much look thesame…

    Nov 5, 2009 | 2:49 am

     
  11. el_jefe says:

    MM sinigang na talakitok sa miso with mustasa leaves is also yummy soured with tomatoes and tamarind broth and green chillies!!! so yummy!!! puso ng saging and raddish can also be thrown in…sarap! namit! lami! masiramon! naimas! manyaman!! ejit talakitok is diffrent from pampano though they pretty much look the same…

    Nov 5, 2009 | 2:49 am

     
  12. el_jefe says:

    MM sinigang na talakitok sa miso with mustasa leaves is also yummy soured with tomatoes and tamarind broth and green chillies!!! so yummy!!! puso ng saging and raddish can also be thrown in…sarap! namit! lami! masiramon! naimas! manyaman!! ejit talakitok is diffrent from pampano though they look pretty much the same…

    Nov 5, 2009 | 2:57 am

     
  13. denise says:

    waaaah!!! it is 11pm here in dubai…and no where to buy food… and the pork for sale here has been in deep freeze for God knows how long (comes from either Holland or Brazil)…and no way in heaven will we ever be able to make even a lechon de leche here :( cant wait to try Zubuchon!!! (hoping the crew extends till after Christmas and New Year!)

    Nov 5, 2009 | 3:03 am

     
  14. netoy says:

    i love pritchon better than paksiw na lechon… pritong lechon and then dip it in patis with sliced fresh tomatoes together with garlic fried rice!! heavenly!!!

    Nov 5, 2009 | 6:56 am

     
  15. Cecilia says:

    The combination of pritchon and some clear-broth soup such as this has always been one of my most favorite. Can’t decide which I would want as a last meal, whether a really good lechon with all the yummy stuffings, or this … Perhaps I can have two last meals? :D

    Nov 5, 2009 | 7:30 am

     
  16. Cris Jose says:

    I love lechon in all forms… as is, paksiw, pritchon, baka pwede pa i-adobo.. okay rin. :) or sinigang… (why not?)

    Nov 5, 2009 | 7:40 am

     
  17. millet says:

    this is one of my family’s favorite lunch pairings! i prefer using a turbo (convection) oven to frying because the turbo makes the lechon skin crisp again, and makes the leftover lechon “healthier” because it renders the fat, while retaining the goodness of the lechon.

    Nov 5, 2009 | 7:44 am

     
  18. ryanclaw says:

    MM, good timing I got some lechon leftover from a party. Do I still need to add oil in the pan if I will be cooking (prito) a grease rich lechon? or staight to the pan instead?

    Nov 5, 2009 | 9:21 am

     
  19. Bubut says:

    hay, kagutom, imagine early in the morning and u open MM website and you will see pritchon…. matagal pa bago mag lunch.

    Nov 5, 2009 | 9:22 am

     
  20. joanie says:

    its a bad idea to check your blog when you have empty stomach…my goodness, i’m salivating here

    Nov 5, 2009 | 9:23 am

     
  21. Marketman says:

    ryanclaw, add a little bit about a tablespoon or so of vegetable oil to the pan, just to get the frying going, wait till it is hot, then add the lechon that is THAWED, not frozen. And add some rock salt or kosher salt to the lechon before frying. For some reason the salt enhances the flavor. But if you are starting with a heavily MSG laden lechon, the salt might be a bit too much…

    Nov 5, 2009 | 9:27 am

     
  22. tugashaligi says:

    I recently trued my cousin’s recipe in a pulutan book written recently by Oakwood mutineers.
    Very simple. Just chop the lechon into smaller pieces and marinate in a cup of lemonsito juice for about 15minutes then fry in high heat. I found out that this really works if you’ve got some fat with the meat (lean meat is as useless as a philosophy degree). Use the standard dipping sauce of pure coconut vinegar, chilis, and soy sauce then you’re golden. Pinakurat vinegar is even better. Excellent pulutan.

    Nov 5, 2009 | 11:13 am

     
  23. maila says:

    i gotta try this sometime. but usually i sautee my left over lechon in garlic, onions and bagoong then add lots of kangkong and a little bit of water. let it boil til the kangkong is cooked and serve with steamed rice, yummy!

    Nov 5, 2009 | 12:39 pm

     
  24. marc says:

    Nov 5, 2009 | 1:59 pm

     
  25. ryanclaw says:

    Thanks so much for the tip MM. I will definitely cook it later. So sad the lechon was on the fridge the whole day anyway a couple of minutes to let it thaw is not bad..Whoo!!Lechon last night and pritchon later? I need to secure my BP apparatus..;)

    Nov 5, 2009 | 3:38 pm

     
  26. tugashaligi says:

    The good thing about leftovers is that there is no “right” way to prepare them. As long as it doesn’t go to waste.

    Nov 5, 2009 | 4:25 pm

     
  27. Lani says:

    That’s a perfect combination, MM, one of my favorites… Yum. yum…

    Nov 5, 2009 | 4:29 pm

     
  28. cumin says:

    Wiped drool off picture of sinagang. The ingredients look so fresh! I love the delicate flavours, each one distinct yet complementary. Thanks for posting this, MM.

    Nov 5, 2009 | 7:08 pm

     
  29. mardie c",) says:

    all this talk about pritchon and sinigang at 04 in the morning is driving me nuts… with the delectable pictures to boot!!! haay, gotta save these cravings for the next vacation.

    Nov 5, 2009 | 7:48 pm

     
  30. Kevin Cabanban says:

    Those are the meals that I crave for! Simple, fast, affordable, and smells of home…Sinigang!

    I was lucky to spend a weekend in Cebu recently and my host mentioned Zubuchon and all the raves that her friends and family has for your product! I wish we had the time to get to sample it but alas…

    Our host was very generous though and surprised us with 2 kilos each of Rico’s Lechon before we left as pasalubong! Cebu lechon is joy!

    Nov 5, 2009 | 9:10 pm

     
  31. RobKSA says:

    Thanks MM for another fish idea. Beside tangigue, talikitok is one the fish that is in abundance here in Saudi Arabia. Sinigang tonight! Too bad I can’t have it with pritchon. We don’t have pork here :( much less pritchon.

    Nov 5, 2009 | 9:44 pm

     
  32. Mary Kim says:

    how I wish I can have the same meal right now!
    really homesick..

    Nov 5, 2009 | 10:27 pm

     
  33. Carlos says:

    Looks like you hit a chord with this one again. A lot of people reminiscing what some of us take for granted. I love your articles as usual. I already have a perma-link of your blog on my site! Keep up the good work!

    Nov 6, 2009 | 9:24 am

     
  34. joel says:

    try using patis instead of salt. i discovered this when an aunt cooked it. she calls it “pinatisan”

    Nov 6, 2009 | 2:20 pm

     
  35. sgman says:

    have u guys tried the PRICHON they sell in manila- san juan i guess & by order ?-
    more of the “de-leche” type, the skin is more of a crisp-lacquered brown- but said it was deep fried, i wonder how they got that finish…

    it is served with soft pita wraps, hoissin sauce & leeks- peking duck style!

    YUM !

    Nov 6, 2009 | 5:34 pm

     
  36. joyce says:

    i lovee lechon and i love cebu lechon the best. this is easy, affordable and yummy to do!

    Nov 7, 2009 | 10:36 pm

     
 

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