food,  LIFESTYLE,  Personal Musings

Pritong Lechon by Lolo Pido | leftover lechon recipe

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Hi everyone! Today will be the first recipe from my lolo’s unwritten recipes. His super yummy pritong lechon.  He’s one of the best cooks I know, and unfortunately, he’s lazy to write his recipes down. He does everything by tantsa (estimate) and gut-feel. But everything he makes is DELICIOUS. He’s turning 88 this 2020 after writing, and I want to IMMORTALIZE him via writing all his recipes on my blog (hopefully a BOOK!!!!)

First and foremost, I am not a cook. I’m not your typical “domesticated” mommy. If I can remember everything he taught me, it’s because I always ask him how he makes them. Even if I had no plans of recreating them anytime soon… I have them inside my head thanks to my photographic memory.

Lolo’s Famous Recipes:

  • Sinangkutsang Adobo
  • Shrimps in Soy Sauce
  • Best Burger Patties Ever
  • Special Sinigang na Baboy
  • Potato and Egg Tortilla
  • Tortang Ampalaya

Until recently, we were quarantined in our homes due to the covid-19 pandemic. Restaurants were limited, most are already closing. Markets have limited schedule. I was forced to crack my fingers, go to the kitchen, and make some homecooked meals for me and macho kid. Without further ado, the leftover lechon recipe: Pritong Lechon.

 

How to Make Pritong Lechon

Ingredients:

  • Leftover lechon
  • Salt

Procedure:

  1. Best if your leftover is a day old from the refrigerator
  2. Sprinkle salt on top of the lechon, sparingly. Then massage it to coat all parts evenly. This will make your pritong lechon extra crispy and tasty. A savoury replacement to a “sugar” caramel. This is the salt version.
  3. Pre-heat your pan to high, then once hot enough (drop water to check if it evaporates), lower the heat (level 2-3 in my induction cooker)
  4. Slow-fry your leftover lechon. BE PATIENT. Flip every 30 seconds or so, or when you’re brave enough to face the splattering oil.
  5. BE PATIENT. You don’t want it burnt.
  6. Fry until you see the fat parts looking brown and crispy.
  7. Turn off the heat and serve
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Served with a few veggies, brown rice, and tofu. “Balanced” daw HAHAHA

THIS. IS. SO. YUMMY. Best eaten with white rice!!!!!! Ugh, writing this makes me want to eat more O_O I hope you enjoyed my lolo’s recipe. I’ll share more soon ^_^

 

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