Lechon kawali stew

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients:

leftover lechon kawali
1 tbsp. of finely minced garlic
1/2 tbsp. of finely chopped ginger
1 large onion, sliced thinly
3/4 c. of dark soy sauce
1/2 c. of vinegar
1/2 c. of brown sugar
1/4 c. of water
1 tsp. of tapioca starch
1 hot chili pepper (optional)
1 tbsp. of cooking oil

Cooking procedure :

Mix together the soy sauce, vinegar, brown sugar and water. Stir until the sugar dissolves. Add the tapioca starch and stir to dissolve completely.

In a small sauce pan, heat the cooking oil. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, until transparent. Pour in the sauce and cook, stirring, until thick. Add the leftover lechon kawali and toss to coat the meat with the sauce. Lower the heat and simmer for about a minute.

That’s it. Easy, fast and totally satisfying.

Tip: This lechon kawali stew is best served with hot rice.

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July 20, 2004  Print This Post   
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Comments

3 Responses to “Lechon kawali stew”
  1. Mary Bennett says:
    May 21, 2006 at 10:28 am

    I have way more that 2C of left over Lechon. Also I’m a white girl and I have no clue what to do with the head of this thing. Please can you give me some ideas so I can surprise my filipino friends

    Reply
  2. Connie says:
    May 21, 2006 at 1:37 pm

    Hi Mary. You can make a stew out of the leftover lechon. It’s called paksiw na lechon and a Filipino favorite :) (recipe)

    Reply

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