Some reincarnated leftovers taste as good as, if not better, than the original dish… I used to think that lechon paksiw was better than lechon baboy (now I think they are a solid tie), and I love roast beef hash (and despite having cooked it several times realize I haven’t featured it on this blog), so I thought I would try a porchetta hash the morning after enjoying the porchetta… It was brilliant! I simply made several thick slices of the cold porchetta and chopped them up into roughly 1.2 to 3/4 inch cubes, meat, fat, skin and all, then i roughly chopped up some of the leftover potatoes with fennel. Chop up a medium onion as well, and if you had it a green capsicum (I skipped this option). Place a large cast iron or stainless steel pan over high heat and add the chopped pork and when that sizzles, add the chopped onions (and green pepper) and stir once in a while as the pork and onions sizzle for a few more minutes. Add the potatoes and fennel and season as required. I added several teaspoons of worcestershire sauce and a couple of tablespoons of tomato ketchup and once it was all heated through, served with some steamed rice…
This tasted wonderful… the flavor of the porchetta with lots of herbs was present but not overwhelming. It was rich but not swimming in fat. The 12 hour old potatoes and fennel had absorbed more flavor and were giving it back to this leftover dish. Lea & Perrins worcestershire and ketchup are a classic, if bizarre, addition to roast beef hash so I just repeated it here. Not low calorie, but incredibly good! And that’s only the second way we have enjoyed the porchetta… two more ways to go, coming up soon!
15 Responses
You sir are simply killing me with envy!
What a nice breakfats, I mean, breakfast! ;)
goodness, naglaway na ko! as usual, the presentation makes it all the more appealing!
this is the hash we should be high on. hash is!
MM, You on DIET???? OH, you mean you’re on FULL DIET!!! Hehehe
lee. funny =D This dish has to be eaten with rice. Not bread.
Hi MM. Are you the serpent or the apple from the Tree of Knowledge of Good and Evil? This love affair with pork is killing me with desire and I am green with envy. I can see the lipids going straight to clog my arteries! I ‘m gonna have to skip your pork postings for a while.
ConnieC, I lost 3 pounds in the week since the flattened pork belly to porchetta and leftovers… so I must be doing something right?! :) Of course I worked out 3x in that week, walked a total of about 14 kilometers at a brisk speed, and ate less overall, with carbs cut back some 70%… When all was said and done, out of the 4 kilo belly, it provided some 20-25 nice servings of pork in various guises… :)
wow.. deliciosa! =) by the way, uv got a very interesting website… keep it up! =)
Great, a wonderful example for your readers and guests! One can still eat well and keep your girth. Now for your lipid profile…….hmmmmm. We just want you there to keep blogging forever.
Connie C, blood test Monday morning… yikes! :)
MM, you LOST weight? you must be good in portion-control. i know i’ll have seconds and thirds with all that good food!! love the close-up shots!!!
as always. young man, you strike the right chords for all of us who read your postings. truly a delight, always inventive. with presentations, with leftovers. btw, pork belly rules the menus of a number of restaurants in the new york area right now.
“Porchon Control” ….. now this is a diet plan I could probably stick with.:)
This reminds me of the bacon hash at Danks St Depot in Sydney. Its one of the only places I eat eggs and also succumb to bacon. The flavours the potatoes soak up is amazing.
Bubble and squeak at its best.