Leftover Lechon Fries Ingredients: 1 kilo leftover lechon 1/2 cup freshly squeezed calamansi juice 1/2 tablespoon

chopped siling labuyo (chili pepper) 1/2 cup oil for frying Leftover Lechon Fries Procedures: 1. Marinate the lechon in a mixture of calamansi juice and siling labuyo for at least 15 minutes. 2. Heat the oil then fry the lechon until crisp and golden brown. Drain on paper towels. 3. Serve with a dipping sauce of vinegar with crushed garlic and siling labuyo. Ingredients : about 250 grams of cooked lechon kawali 2 bunches of kangkong 1 large onion freshly ground pepper light soy sauce (like Kikkoman) a tablespoonful of toasted garlic 2-3 tbps. of cooking oil Cooking procedure : Chop the lechon kawali into small pieces, about 1-inch cubes. Wash and trim the kangkong, discard the tough ends and cut the tender portion of the stalks with the leaves into 2-inch lengths. Peel the onion, halve and slice as finely as you can. Heat the cooking oil in a frying pan. Add the onion and the lower (thicker) portion of the kangkong. Stir fry (high heat!) for about 30 seconds then add the rest of the kangkong. Stir fry for another 30 seconds then transfer the kangkong to a bowl and keep warm. In the hot frying pan, add the lechon kawali to reheat. Return the kangkong to the pan, season with freshly ground pepper and soy sauce. The amount of soy sauce you need to pour depends how well seasoned your lechon kawali is. If the pork has been sufficiently seasoned, then you only need enough soy sauce to flavor the kangkong. Stir fry for another 15 seconds, transfer to a serving plate or bowl and sprinkle with toasted garlic bits. Best enjoyed with hot rice.