Next time you will have a lechon before you start serving it to your guests, set aside the head and the legs as this is the best part to use on our recipe today, anyways very few people get these parts on parties as it makes a lot of mess since the plastic utensils they are using will be helpless cutting though the crispy skin. Lechon Sisig is the best of both worlds, partly lechon and partly sisig, if you love both then this is a no brainer for you, basically a type of sisig where minced lechon meat, fast and skin is prepared with sautéed garlic and ginger then flavoured with hints of soy sauce, calamansi juice and mayonnaise. A nice appetizer, side dish, mains or even beer match but just take it in moderation and don’t tell me I did not warned you.
- 700 g left over pork lechon, preferably meat and skin from the head or any fatty part
- 1 medium onion, peeled and diced
- 4 pcs birds eye chillies, minced
- ½ cup calamansior lemon juice
- 4 cloves garlic, minced
- ½ thumb sized ginger, minced
- 3 tbsp Philippine soy sauce
- 4 tbsp mayonnaise
- freshly ground black pepper
- Chop pork lechon into small pieces, place in a big bowl
- Add ¼ cup of the calamansi juice, soy sauce, onion and chillies into the bowl then toss to combine. Season with salt.
- In a wok add oil then sauté garlic and ginger, add the seasoned chopped pork lechon and toss to mix. Let it sizzle then turn the heat off, mix in the mayonnaise.
- Place in a serving platter then drizzle remaining calamansi juice, season with freshly ground black pepper and serve.