Pancit Lechon Recipe By Tasty

NUEVA YORK-STYLE LECHON RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
• Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
• Sew the cavity shut with butcher's twine.
• Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
• Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
• Remove the pig from the oven and reserve the pan drippings for the pancit.
• Enjoy!

PORK PANCIT

Steps:

• Break vermicelli in half; cook according to package directions. Drain., Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture., In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.