This lechon expert just showed us how to resurrect leftover lechon, skin included 2
Photo from Zubuchon’s Facebook page via ABS-CBN News
Food & Drink

This lechon expert just showed us how to resurrect leftover lechon, skin included

Marketman Joel Binamira demonstrates an easy trick that will take your leftover roast pig from drab back to fab
ANCX Staff | Jan 22 2021

If you want to know what you can do with leftover lechon, you can just go to Google and it will give you a list—paksiw, sisig, sinigang, adobo, binagoongan, Bicol express, and pata tim. You can also make them into empanada or lechon wraps. You can add it to your palabok, pinakbet, scrambled egg, or fried rice.

But epicure and Zubuchon owner Joel Binamira shares an incredibly simple cooking method that will do wonders with leftover roasted pig—especially the skin. If you don’t already know, Joel was the one who led Tony Bourdain to his “best pig, ever” experience in 2009. So yeah, the man knows his lechon. And the guy’s trick promises to make your lechon’s second life taste just as flavorful and satisfying—and have you thinking the pig died for nothing else than to be the gift that keeps on giving. 

In a recent Instagram post, Joel the Marketman suggested a very easy trick to resurrect the lechon in your fridge. For the skin that’s most likely already makunat, “All you need to do is put it in an air fryer, turbo broiler, toaster oven, or in your oven for approximately 10 minutes at 375 degrees F,” he says, taking a bite of a crunchy lechon skin he had finished heating. “It tastes as good as new,” he says.

Marketman had also featured the said pritchon preparation on his blog sometime in 2008, when his family went home with way too much leftover lechon from a birthday lunch. Joel suggests sprinkling the lechon meat with a generous amount of rock salt (you could crush the salt granules or use kosher salt instead). Add about 2 tablespoons of vegetable oil (we don’t need to deep-fry the meat) on the wok or pan and wait for the oil to get very hot, before putting the meat.

He warns about painful oil splatters, so be ready for battle with your splatter screen or wok lid, and “step back while it snaps, crackles and rolls.” Cook the meat to your desired doneness or crispiness—about half a minute to a minute—turning the meat pieces over to brown all sides. “The idea is to caramelize the exposed meat areas, and the salt will also adhere to the meat and make it even more delicious,” he wrote on his blog.

Binamira loves his pritchon with atchara. But one of his blog readers has a suggestion worth trying—add some hand-torn mustasa, chopped red onions, and tomatoes, vinegar and bagoong balayan. “This will heighten the flavor of the pritong lechon,” the commenter says.