Lechon is a popular dish in the Philippines. It is simply a whole roasted pig pierced by a bamboo pole. It automatically becomes the centre piece of every occasion, be it fiestas, weddings, birthdays, Christmas, or any special happenings. Lechon originated from Spain and its name is the Spanish term for a roasted suckling pig.
The province of Cebu is known for producing succulent Lechon but thanks to chain restaurants serving Lechon, you can taste the deliciousness of this special pork dish anywhere (not to mention you can cook one in your backyard!).
A whole pig is roasted when cooking Lechon and it is most likely that not every bit of it is eaten, especially if there are few guests in a party with one whole lechon. Instead of just reheating the Lechon, I came up with the idea of making an Asian twist to the leftovers. Try this Lechon Wraps with peanut sauce and let me know what you think.
leftover lechon, shredded and heated
For the peanut sauce:
1/3 cup peanut butter
2 tablespoons soy sauce
2 tablespoons coconut milk
1 tablespoon sugar
1 tablespoon white vinegar
2 teaspoons cayenne pepper
1/2 teaspoon black pepper
Wrap the tortillas in a foil and heat it in the oven for 5 to 10 minutes.
Lay tortilla on a plate. Arrange the lettuce, tomatoes, cucumber, and leftover Lechon.
Roll tortilla to form into a log. Set aside.
Now it’s time for the peanut sauce. In a bowl, combine peanut butter, soy sauce, coconut milk, sugar, white vinegar, cayenne pepper, and pepper. Serve it with Lechon wraps and that’s it!
Tita Kathy tip:
You don’t have Lechon leftovers and still want to try this recipe? Then why not substitute it with Lechon Kawali? Let me know what you think about this recipe in the comment box below. Until next time!