FLAVOURS OF ILOILO

Now I'm back to my (un)usual food experimenting self. Without much thought, I just mixed bottled kimchi, left over lechon and pork adobo, added some tomato catsup and got this very appetizing mix of rice, meat and vegetables. I just "chopped" the kimchi a bit to have little strips of this Korean delicacy easy to eat. Both the lechon and pork adobo were also "stripped" to have a continuous eating experience - no need to cut, slice or wrestle with it. But I guess secret of having this appetizing mix is I mix them all with bare hands that each flavour easily infused and gave me something new to experiment more on next time.  Namit! Masarap! Now how'd you say delicious in Korean?

No matter how sinfully delicious lechon baboy is, chances are, there would still be left overs. So what to do with it? Naturally, it would almost always be lechon paksiw - lechon cooked in it's dipping sauce with vinegar and other spices. But at home we have two favorite recipes for left over l echon . Actually the first one s no recipe, it's just broiling/grilling the lechon instead of using the microwave oven. And second is just using lechon instead of regular pork in the classic Ilonggo dish - KBL (kadyos, baboy, langka ). It's a winning combination of both regional and national favorites!

Lechon paksiw Pork nilaga