This time of the year brings back memories. When I was a very young lawyer, I worked in an office where Christmas parties were always delicious affairs. The damper was that there were two old ladies, oldtimers in the office, who filled their Tupperware containers to the brim with party food even before the party began.
The boss and the other lawyers knew what was going on but they indulged the two women anyway. A case of charity? Of one the two women was quite well-off, the wife of a successful lawyer, and the other was from a typical working class family with a daughter in law school. In short, neither could be characterized as starving. Why they had to pilfer the party food before the buffet was officially declared open, I’ll never understand. Probably a screwed sense of entitlement by virtue of their age and the decades they had worked for the office. I don’t look back at those episodes with amusement even after all these years. I’m still annoyed.
But, anyway, I’m guessing that office and school Christmas parties are over by this time. Since lechon is a favorite party dish… well, for those who have leftover lechon, there is an alternative to paksiw. This crisp fried pull pork is just lovely with rice and egg.
No measurements are given for this crisp fried pulled pork (a.k.a. leftover lechon), just the list of ingredients, because leftovers are always more or less. Cooking this dish is not like starting with a kilo of pork. This is lechon leftover so all the ingredients are more or less. As a rough guide, allot one chili, 1/2 tsp. of garlic and two tbsps. of chopped onion for every cup of shredded meat. The amount of cooking oil you will need depends on how lean or how fatty the leftover lechon is. Again, as a rough guide, about two tablespoonfuls for every a cup of shredded lechon.
- Pull the pork meat off the bones. Discard the bones; shred the meat with your fingers.
- Heat the cooking oil until just starting to smoke. Add the shredded lechon. Cook over medium-high heat, stirring occasionally, just until starting to brown.
- Throw in the chilies, garlic and onion. Season with salt, pepper and a bit of sugar. Pour in the lime juice and steak sauce. Continue frying until the meat has soaked up all the liquid seasonings and is nicely browned. Taste and adjust the seasonings before serving.
- Pair your crisp fried pulled pork with fried egg, and serve with rice. Don’t forget to sprinkle everything with sliced shallots and cilantro to round up the flavors and to add a nice vibrant color to the dish.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.