11 Nov2010


by Marketman


It isn’t original. But it’s the first time I have thought to do this with lechon meat. Shred the meat by hand or with two forks. Season with a touch of kikkoman soy sauce and some kosher salt. Place a pan over high heat and add a few tablespoons of vegetable oil. When the oil is HOT, add two hands full of shredded lechon and fry until crisp. Serve with rice and a fried egg. OMG. This was seriously good. Similar to adobo flakes but with lechon. Crunchy, crisp and chewy. Drizzle with chili vinegar and I guarantee you will eat more rice than you should. So simple, so delicious. Don’t forget to try this the next time you have leftover lechon. I actually used the flakes to top a lechon sinigang this lunch. As the flakes sank into the broth they became a little chewy, but provided a nice contrast to the soup. When will the wonders of a simple roasted pig end? :)



  1. millet says:

    OMG talaga! am imagining this would be sprinkled generously on top of arroz caldo, beside fried garlic flakes and sliced scallions! woohoo!

    Nov 11, 2010 | 5:33 pm


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  3. Anna Banana says:

    Yum! We do this with Ilocos bagnet too! Also good for leftover lechon manok :-) For a bit of spice, we also add a dash of chiu chow chili oil and bawang. Yum! I actually like this with a “sabaw” of lechon sauce haha or a side dish with gata. Fry in atsuete scented oil, add a bit of ngo hiong (five spice powder), top with onions, ah there are a thousand ways to enjoy this! Such a simple recipe lends itself to unlimited variations :-)

    Nov 11, 2010 | 5:45 pm

  4. bumbleBee says:

    I’m such a fan of Adobo Flakes and of your lechon, MM. Put them together and it would definitely be a feast! I pray I get assigned to Cebu soon and try doing this myself. :)

    Nov 11, 2010 | 5:52 pm

  5. Bijin says:


    Nov 11, 2010 | 7:50 pm

  6. Anything Under the Sun says:

    oh so yummy! We had a yaya before who was very good in cooking Adobo. The kids would love her dishes and compared it my Tita’s dishes. I miss you so much, Ate Grace.

    Nov 11, 2010 | 7:57 pm

  7. ka_fredo says:

    Aw… This is not the picture I want to see when I’m trying to cut down on food intake. ahahaha

    Nov 11, 2010 | 8:23 pm

  8. maria says:

    woah…yum yum.

    Nov 11, 2010 | 8:52 pm

  9. present tense says:

    MM, another off topic subject that hopefully merits your approval is a brief mention on the garage sale at 16 Lark St., Greenmeadows, QC tomorrow Nov. 12, 2010 Friday – promptly on or around 10am thereabouts. I hope the village guards have been informed, otherwise – perhaps you can refer to the garage sale at the del rosario residence. I will be taking the family picture albums as these are closer to my heart than anything else. We come from a business family so do expect items of function. I also would like to contribute to your feeding program – so let’s see how it goes. Salamat po

    Nov 11, 2010 | 9:12 pm

  10. millet says:

    i meant “this would be wonderful sprinkled over arroz caldo…etc.”

    Nov 11, 2010 | 9:34 pm

  11. Trish says:

    This looks like Mexican carnitas-yummy in a taco!!

    Nov 11, 2010 | 9:46 pm

  12. tonceq says:

    I want to try Zubuchoooooooooooooonnn!!! ever think of expanding outside Cebu or the Philippines? hehe

    Nov 11, 2010 | 10:29 pm

  13. corianderie says:

    This would make a lovely topping for Chinese-style congee for brunch or a very late supper! Or maybe to top cold cha soba as well! But my kids will prefer to take this with sinangag and fried egg.

    Nov 11, 2010 | 10:39 pm

  14. Mom-Friday says:

    Instant ulam! :) yum yum yum!!!

    Nov 11, 2010 | 10:49 pm

  15. natie says:

    good as a snack, too–esp if it’s crispy..is there a packaged adobo flakes, like the sweet dilis found in grocery shelves?? if not, this would be a great business venture–maybe for the Zubuchon crew, too…it would fly off the shelves!

    Nov 11, 2010 | 11:37 pm

  16. eight says:

    yummy :)

    Nov 12, 2010 | 12:55 am

  17. Tok says:

    SARAP! i wish magkaroon din dito…nice post MM!

    Nov 12, 2010 | 2:20 am

  18. jack says:

    masarap tingnan at siguradong masarap kainin yum yum!

    Nov 12, 2010 | 3:43 am

  19. Getter Dragon 1 says:

    Could this be the Pinoy version of pork sung? Maybe the next new Pinoy dish after sisig? Invent on Marketman. Invent on!

    Nov 12, 2010 | 5:30 am

  20. netoy says:

    this looks sooooo good!! i actually like deep frying left-over lechons. pair that with garlic sinangag plus patis and sliced tomatoes as dipping sauce and I’ll be smiling all day long…… :D

    Nov 12, 2010 | 6:24 am

  21. marilen says:

    My goodness, I almost have my fork and knife at the ready!! Manamit gid!

    Nov 12, 2010 | 7:39 am

  22. edrid says:


    Nov 12, 2010 | 8:03 am

  23. eej says:

    @Getter Dragon 1, yes this is definitely the Filipinized version of Pork Sung. My son calls it “Gorilla Armpit Hair” sandwich whenever I pack him one for school.

    Nov 12, 2010 | 8:30 am

  24. Marketman says:

    eej, I was laughing out loud at the description… “gorilla armpit hair” :)

    Nov 12, 2010 | 8:39 am

  25. bubut says:

    @MM, now you know the name of your new sandwich that will be a big hit! Gorrila armpit hair sandwich…. :-)

    Nov 12, 2010 | 9:28 am

  26. jacq says:

    wow…we usually do that when we have left-overs of lechon cebu, but we don’t add kikkoman soysauce, but instead use crushed garlic, and when they are slightly brown in color, we add the shredded lechon cebu, and even the skin, and continue cooking it over high-heat, the skin becomes crunchy and the garlicky flavor is ohhhh…then we add a dash of kosher salt, and keep cooking for another minute or two, voila..another version of yummy lechon cebu…=)

    Nov 12, 2010 | 9:55 am

  27. mojito drinker says:


    Nov 12, 2010 | 10:06 am

  28. DaPalm says:

    There goes my diet yet again MM!

    Nov 12, 2010 | 10:33 am

  29. philip says:

    The hard part is finding leftover lechon

    Nov 12, 2010 | 11:31 am

  30. lee says:

    my favorite reincarnation of lechon

    Nov 12, 2010 | 1:33 pm

  31. magy says:

    hay ! it looks so masarap ! Please start working on your cookbook soon , Mr. MM !!!

    Nov 12, 2010 | 6:27 pm

  32. Connie C says:

    Bubut, what wild imagination you have!

    MM hope you don’t mind this invitation on your blog….something to be proud of.

    Pls vote for the lone Filipino finalist (out of 12 finalists) in the BBC World Title. Deadline is November 12, 2010 . Peru is ahead of us in this online voting. The Alternative Indigenous Development Foundation Inc. (AIDFI) in Bacolod City has for its perfect model- the hydraulic ram pump that has brought water to numerous remote barangays in Negros and various parts of the country because of its great impact to the poor.

    Click on the website below and cast your vote.


    Please vote!!!

    Nov 12, 2010 | 6:54 pm

  33. EbbaBlue says:

    I actually did this last Sunday, being disappointed for a 1 lb. Cebu-lechon that I bought from one small Filipino stall (inside a surpermarket). I usually buy the whole head from them, but they did not have it,so they gave me the bottom side instead. It was kindda fatty and the skin not crispy (the fact that it was just 10:30 am). Anyway, it came out good..with the skin it puffed like a chitcharon..

    Last May when I visited Quezon province, I had a whole lechon for us, and with so much left over, we barbecue grill it on an open wood fire in the beach…and oww… it was good…I know what to do with left over lechon.

    Nov 13, 2010 | 1:44 am

  34. quiapo says:

    Hmmm. It is such a difficult choice between paksiw and this dish!!

    Nov 13, 2010 | 5:59 am

  35. Sandy says:

    @ eej: What a funny coincidence! My 4-year old boy loves Pork Sung too and he grins from ear to ear whenever he says he eats monkey armpit hair.

    Nov 13, 2010 | 1:25 pm

  36. joyce says:

    simple and ingenious. maybe ill do that for the leftover adobo for lunch today

    Nov 13, 2010 | 1:42 pm

  37. Betchay says:

    MM, it may not be original but nevertheless when you do it we stand up and listen and try it ourselves! :)
    @eej and sandy: Your sons are very imaginative! :)

    Nov 13, 2010 | 10:48 pm

  38. GayeN says:

    yum!!! so envious right now..haha

    Nov 14, 2010 | 12:13 pm

  39. Blackwidow says:

    What I do with leftover lechon is I sprinkle it with patis and keep it in the chiller. When it’s time to cook, I thaw the meat and shred it, then fry until crisp. I also do the same with left over adobo. Voila, instant adobo flakes.

    Nov 15, 2010 | 12:18 pm

  40. eden claire says:

    MM, since when did your love for Lechon begin?

    Nov 27, 2010 | 7:11 pm

  41. kaoko says:

    Guh, I hate this post. Especially knowing I still have a kilo of frozen Zubuchon in the fridge…

    Must hide weighing scale.

    Dec 9, 2010 | 5:23 pm

  42. joev says:

    Hi MM,

    Just stared reading you blog a couple of weeks, and i must say your articles are really fun to read.

    I’ve notice you use kosher salt on meats.
    Whats the different between kosher salt to a regular salt and sea salt?

    Is kosher best with pork or with other like steak?

    Are they available on any supermarket?

    Feb 3, 2011 | 8:50 pm

  43. Marketman says:

    joev, I like kosher salt because of its consistency, pure saltiness and lack of added iodine. I find a lot of local salts have iodine (a government requirement) that mars the flavor of some dishes. You can buy kosher salt in some groceries. Local sea salt is good as well, just buy it without iodine. You may want to try the store “ritual” which I just recently wrote about, for good local salts… I use kosher salt whenever I cook. Other specialty salts just to top or finish off dishes…

    Feb 3, 2011 | 10:53 pm

  44. cecil says:

    my mom would usually boil leftover lechon in a little water with salt, pepper, crushed garlic and liquid seasoning/soy sauce. when the water evaporates she adds a little oil enough to fry them to a crisp. but the hands down favorite in our household is to grill leftover lechon over charcoal… the meat pieces could be seasoned as desired.

    May 1, 2011 | 4:45 pm


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