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. :)