Our famous "lechon" (roast pig) can be cooked in a variety of ways. Whenever there's leftovers from previous parties, we store them in the freezer. The one I'm cooking is very similar to a sweet and sour recipe. The only thing that's different is the cucumber pickles. The syrup is the main sauce ingredient. Instead of tomato sauce, I substituted tomato ketchup to add a sweet and sour blend to the dish.
leftover lechon (roast pig/pork) sliced into strips.
1 large egg beaten
3 Tbsp flour
3 Tbsp corn starch
2 sweet pickles, quartered
1/4 cup pickle syrup
pineapple tidbits with syrup
2 Tbsp tomato ketchup
1 tsp black pepper powder
1 tsp salt
1 medium onion, sliced into rings
1 Tbsp ginger strips
Dip each pork slice in beaten egg.
Combine flour, cornstarch and 1/2 teaspoon pepper then roll the dipped pork.
Fry until brown and crisp. Set aside.
Saute pickles along with onion rings and ginger strips.
Add remaining pepper powder and pour pickle and pineapple syrup.
When it simmers, stir in the ketchup. Add salt.
Continue to simmer until thick. Now add the pineapple tidbits.
Toss in crispy pork strips.
Serve while hot.
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