03 Dec2010


Lechon and pancit. Two typical dishes at Filipino celebratory meals or fiestas. So why not merge the two together? :) Heeheehee. That’s what happens when you are experimenting in the kitchen and your basic and abundant raw material is lechon. Frankly, it was very good pancit, but unremarkable in that you couldn’t REALLY tell you used premium lechon and homemade MSG-free lechon broth as well. So maybe it needs some tweaking. But if you want to stretch your lechon, this is one way to serve something lavish sounding but rather economical to prepare. Upscale pancit. :)


First, we made a humongous stockpot filled with lechon broth. The legs and bits of some 3-4 lechons gurlging away for 4 hours with some onions and peppercorns. The stock was good, but clearly not MSG-laden, which DOES pop more on one’s tastebuds. Having said that, add a bit of Kikkoman soy sauce which has a bit of that umamish flavor and some good sea salt and you have a nice broth indeed. The broth was used for various experiments with mami and noodle soups, but I had two packages of dried pancit canton noodles and decided to throw this dish together on very short notice.


I just sauteed some smaller pieces of lechon with various veggies we had around, then added homemade broth, adjusted the seasoning and added the noodles and mixed and stirred until cooked. It was great with a bit of soy and freshly squeezed kalamansi juice. But if I had to do it again, I would add some pan fried chunks of lechon on top of the dish to make it clear this WAS a LECHON pancit and also some more crumbled chicharon. Yum.


Despite its experimental nature, the crew wiped out a humongous kawali of pancit. And a chance visitor to the office, there to pay for some Zubuchon orders, and a marketmanila reader I was informed, was even convinced to sit and have a plate of some experimental pancit… :) I hope she enjoyed it before returning to her office at Philhealth in Cebu. :)



  1. goldilocks says:

    yummy! two of my favorite food – pansit and lechon!
    it’s really making me hungry now.

    Dec 3, 2010 | 11:20 am


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  3. Jeff says:

    wow! we’ll try this one day…

    i’ll send the link to my wife… hehehe

    Dec 3, 2010 | 11:40 am

  4. Elmo says:


    Dec 3, 2010 | 11:55 am

  5. chreylle says:

    a lucky customer indeed!

    Dec 3, 2010 | 12:07 pm

  6. bearhug0127 says:

    very lucky customer, indeed!

    Dec 3, 2010 | 12:43 pm

  7. lorena says:

    one time, my mother cooked pansit with leftover lechon manok. it was very good too!

    Dec 3, 2010 | 1:07 pm

  8. Mimi says:

    Soy sauce quality. I never knew there were different soy sauce grades until I moved to Singapore. There’s standard, premium and superior – both dark and light. I have made canton with lechon when my mother comes to visit and brings frozen lechon…nauubos kaagad balat pero dami-dami pa laman. Try using Lee Kum Kee’s Superior Light Soy Sauce. It is the best one for me yet, better than Kikkoman.

    Dec 3, 2010 | 2:02 pm

  9. betty q. says:

    MM…I usually make beef stock concentrate, freeze them in ice cube trays and plop them in zip plock bags. I add then a cube of it in my soups like chicken noodle ( macaroni) together with the chicken stock…just a cube brings out that taste which I cannot explain. Try it, MM…next time you make this pancit.

    Dec 3, 2010 | 2:49 pm

  10. becky says:

    reminds me of buddy’s pancit lucban with chunks of lechon kawali on top :)

    Dec 3, 2010 | 3:45 pm

  11. chel says:

    i agree, MM. Try adding some crispy lechon chunks next time! Whenever my mom cooks pansit, she puts whatever leftover meat we have. But my favorite is chicken liver. She always makes sure that she puts some for me =)

    Dec 3, 2010 | 5:59 pm

  12. deirdregurl says:

    i love variations of pancit and this one is no exception..

    @mimi of singapore. i agree re: lee kum kee superior light soy sauce. i only recently discovered it and was by far better than any other soy sauce…

    Dec 3, 2010 | 7:19 pm

  13. tonceq says:

    just wondering though… are all of this lechon dishes added to the current zubuchon menu?can’t really get enough of any pancit! @_@

    Dec 3, 2010 | 9:56 pm

  14. Junb says:

    For me it’s the chicken stock that sister commented in one of MM posting that make the difference on my pandit, paella, and even my Singapore hokien mee which my wife and my kids says better than any hokien mee outside :)…thank you Sister.

    @ Betty Q, will also try your beef cube. Any measurement, ingredients other than beef? Thanks

    Dec 3, 2010 | 10:13 pm

  15. Joy says:

    that looks great. I love using the thicker noodles for pancit.

    Dec 3, 2010 | 11:35 pm

  16. jack says:

    looking at the lechon pancit pictures makes me hungry! looks yummy yummy! makes me want to cook pancit this weekend :)

    Dec 4, 2010 | 12:24 am

  17. EbbaBlue says:

    Mimi, my BP is high and the doctors advised reducing my salt intake. First I did was give away my very salty dark Pinoy Soy Sauce & Kikkoman, I bought a Kimlan Premium Low Salt, and it was very good. A little adjustment on my husband’s part for he love his dishes salty. MM, here in Houston, there’s quite a bit of Oriental Store which sells cooked food, including fried cut pork belly. Parang lechon ang balat, but more on chicharon pagkaluto and sometimes can be hard when eaten in big chunks, so I tadad it and add as toppings to my pansit. Its a hit. Sometimes even in my sauteed veggies, people ask me what it was, sabi ko… secret. Thanks for sharing another of your experiment… lagi ka namang may mga suki – your staff, teeheee.

    Dec 4, 2010 | 2:31 am

  18. Mike says:

    Great fusion food. MSG has really gotten a bad rap, but lots medical studies really haven’t proven any adverse reactions to it, unless you’re allergic to it. Food industry lobbyist here in the States did a good job demonizing it, along with coconut oil, thus the urban myth of MSG being the motherlode of evil. As for me, I sprinkle it all the time, and I’m an M.D.

    Dec 4, 2010 | 6:19 am

  19. betty q. says:

    Hey Jun Boy…mwahahaha! A little cube goes a long way! Remember it is a concentrate…so for me, 1 cube is enough for a stockpot of chicken macaroni soup and simot na simot iyong caldero! Besides, I do not want the chicken macaroni soup to look like it has toyo in it! You will know if you have added enough…it just gives the chicken soup …more depth but not overwhelmingly beefy! It is better to err on the side of less for you can always add more! Now, if you do not have beef stock ….most delis sell beef base in their refrigerated case. I only use that if I am out of frozen beef cube concentrate.

    Dec 4, 2010 | 7:08 am

  20. Stanley T says:

    Looks good! Just a suggestion – try not to overcook the noodles and veggies.

    Dec 4, 2010 | 12:14 pm

  21. Anna Banana says:

    Yum-o! I will await MM’s other tweaks in his already delicious Pansit Lechon~ especially the one with pork cracklings on top (maybe bagnet or lechon kawali bits, fried to a crisp ?) -)

    Dec 4, 2010 | 1:43 pm

  22. sophie says:

    makes me crave for pancit with that lechon… i am going for a vacation MM this month and looking forward to try Zubuchon (makes me droll already, lol) and bring back to Manila some for people at home to try! thinking that it would be a week from now that i can really try it.. whew it would make our vacation complete!

    Dec 4, 2010 | 7:28 pm

  23. Kasseopeia says:

    @Elmo: Zubucanton! That made me laugh out loud.
    I love pancit with lots of gulay. This one looks loaded! My momsie makes canton so loaded we call it ‘pinansitang gulay’… My kind of pansit!
    I’ll make this for my dad when he comes home for the holidays.

    Dec 4, 2010 | 10:02 pm

  24. ajing says:

    junb…ohmy gee…i love sings hokien mee…any possibilities you want to share? :)

    Dec 6, 2010 | 2:29 am

  25. betty q. says:

    Hay, JunB…pasensiya na at siguro hilong hilo na ako from baking. I went back to your comment and saw that what you wanted was the beef stock concentrate. Ok.., blanch the bones, smear lightly with tomato paste and roast together with your aromatics like onions, carrots, celery in roasting pan and roast on high heat in the oven. Then put in stock pot and add your water not much. just enough to cover the bones, bay leaves, peppercorns, salt. Let it simmer and skim off the scum. You want a concentrate so simmer until reduced in half. Strain and remove the bones. Do not oversalt. Refrigerate and then skim the cold fat if any. Then put in ice cube trays and freeze.

    Dec 6, 2010 | 2:45 am

  26. nina says:

    In marikina, we do have pancit guisado special… special in a sense that the cook/panciteria added lechon kawali and really taste yummy. And you can choose to any of these: bihon-canton guisado, bihon guisado soup,or bihon guisado and canton guisado alone and really good when you match it with lumpiang shanghai or tortang giniling. The cost of each short order are really cheap and good for 3-4 person.

    Jan 26, 2011 | 10:28 pm


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