Made with leftover roast pork belly (what Filipinos call lechon kawali), someone told me once that this roast pork belly stir fry is called lechon macau. Whether the name connotes the geographic origin of a similar dish, I really do not know. The dish I cooked was just something to make use of leftover roast pork belly.
As lovely and addictive roast pork belly is when newly cooked, they’re not so good the day after when the skin is no longer crispy and the meat is starting to turn dry. To breathe new life to it, I cooked it as a stir fry. By adding a generous amount of sauce, the meat recaptured its moistness while the skin acquired an interesting slightly chewy texture.
What sauce did I add to the roast pork belly? Bottled Pad Thai sauce. What do you know? It went perfectly with the roast pork belly.
Of course, Pad Thai sauce is basically a sweet and sour sauce which should explain why, when mixed with the leftover roast pork belly, the result was spectacular. But because the souring agent in the Pad Thai sauce is tamarind and not vinegar, the sauce was smoother with none of the throat irritating quality that raw vinegar often gives.
- half a head of garlic (yes, that much!)
- a large onion
- two ¼ inch slices of ginger
- 3 tablespoons
- about 500 grams cooked roast pork belly
- about ½ cup Pad Thai sauce
- 1 tablespoon chili sauce (such as Sriracha)
- Peel and crush the garlic
- Finely slice the onion
- Chop the ginger.
- Chop the roast pork belly into two-inch cubes.
- Heat the peanut oil and sauté the garlic, onion and ginger.
- Add the chopped roast pork belly and cook until heated through.
- Pour in the Pad Thai sauce. You can use more than half a cup (my kids like lots of sauce that they can pour over their rice)
- Stir in the chili sauce and bring everything to the boil.
- Turn off the heat, transfer everything to a serving platter and sprinkle some chopped onion leaves before serving.
- Then, you enjoy the fruits of your labor. :)