Lechon kawali stew (a.k.a. Lechon Macau)
This is an updated version of a recipe originally published on July 20, 2004.
These days, weekends are anything but slow and lazy. The girls’ schedules have gone insane with the projects they need to finish and, most times, weekends are spent driving back and forth between our suburban house and the rented condo near the university where the girls stay on weekdays.
Yesterday was particularly crazy. Speedy and I dropped off Sam at her friend’s house, shopped for additional Christmas decor, went to the supermarket then bought Alex’s art supplies. We got home a little after noon and I started cooking four different dishes that had to be packed so Alex could bring them all when Speedy drove her to the condo in the evening.
Yeah, during schooldays, they reheat cooked meals that I prepare for them. And one of the dishes that I prepared yesterday was Lechon Macau — cross between a sweet-sour stew and a stir fry, depending on how long you cook the roasted pork in the sauce. Most times, it is made with leftover roast pork. But yesterday’s Lechon Macau was not made from leftover lechon kawali. I cooked the pork in the turbo broiler first then chopped the pork belly slices to make a stew.
- 3 pieces of roast pork, about 250 to 300 grams (see recipe for lechon kawali, the easy way)
2 tbsps. of vegetable cooking oil
a thumb-sized piece of ginger, finely sliced
4 cloves of garlic, chopped
1 large white onion, finely sliced
about 1 c. of meat broth
about 2 tbsps. of finely sliced onion leaves, for garnish
For the sauce:
1/2 c. of broth
2 heaping tsps. of tapioca (or corn) starch
2 tbsps. of oyster sauce
2 tbsps. of hoisin sauce
3 to 4 tbsps. of vinegar
sugar, to taste
a dash of sesame seed oil
You start with the cooked lechon kawali.
Chop them into smaller pieces. How large or how small, that’s up to you.
Prepare the onion, garlic and ginger.
In a bowl. mix the ingredients for the sauce.
Heat the oil in a wok. Saute the ginger, garlic and onion just until fragrant. Don’t wait for them to soften.
Add the chopped roast pork. Cook, stirring, until the meat is thoroughly reheated.
Pour in the sauce. Stir. If the sauce appears too thick (it normally does, at this stage), add meat broth, little by little, stirring as you pour. Stop adding broth when you have reached the desired consistency. The sauce shouldn’t be soupy but it should be too thick either.
Boil for another 30 seconds. Some like to cover and simmer for as long as 20 minutes at this point but that was not an option yesterday given the time constraints.
Sprinkle with finely sliced onion leaves before serving.
Cooking time (duration): 15 minutes minutes
Number of servings (yield): 2 to 3
Meal type: supper
The old recipe, published on July 20, 2004, is on page two.