Lechon being ubiquitous in almost all Filipino fiesta fares and KBL (kadyos, baboy, langka) being an Ilonggo favorite, it seems that this KBL na lechon has the best of both worlds. Usually leftover lechon baboy is made into lechon paksiw (simmered in the remaining sauce) but at home, we take it a "step higher". KBL being a family favorite and almost staple too, it is always what becomes of the leftvoer lechon. The meat, the fat, and the skin too - all become part of this delicious and uniquely Ilonggo dish. The usual KBL calls for broiled pork leg to give the soup a "smoky" flavour but using leftover lechon makes the work easier but with more flavour too.So next time you have leftover lechon, most probably since this is the Christmas season - parties, reunions, etc, why not try this uniquely Ilonggo dish as a new twist to lefover lechon. Who knows, you may eventually develop a liking to it.
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang