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PHOTOGRAPHY:``````MICHAEL ANGELO CHUA.``````TEXT AND STYLING:``````CHINO L. CRUZ.LECHONNothing says, “it’sthe holidays” quitelike succulent lechon.If you’re not surewhat to do withthe extra meat andbones, here are a fewfun ideas to help youshake things up.``````Editorial assistant Chino L. Cruz inspiresyou to turn staples into creative dishes1Bao downIf Chinese food is your thing, thenuse your leftover lechon to makebouncy bao buns. Take freshly steamedcuapao L՘íޜÕV>˜w˜̅i“ˆ˜Ì…iÃÕ«iÀ“>ÀŽi̽ÃvÀiiâiÀÃiV̈œ˜®>˜wÌ…i“with warmed lechon, hoisin sauce, freshcilantro, crushed peanuts, and a sprinklingof brown sugar.2Pasta masterPorky, garlicky pasta is only a tossof a pan away, especially if you’resmart about your leftovers. Just browna good number of crushed garlic clovesover medium high heat before tossing incooked pasta (you can even use leftovers),a handful of roughly chopped parsley,chopped up lechon, and a scattering ofgrated cheese. Serve hot!3Salad daysCroutons aren’t the only things thatcan add texture to your salad. Foran added bit of salty, meaty crunch, frychopped up bits of lechon (skin and all),until you’re left with crispy morsels. Tossinto your favorite mix of fresh salad greensfor a special treat.4Sisig hooray!Got stuck with the lechon’s head?Don’t worry; you can turn it intoeveryone’s favorite bar chow in a jiffy!All you have to do is chop up all thehead’s meaty bits (remove any bones andchewy cartilage) and simmer in a mix ofsoy sauce, calamansi juice, red onions,black pepper, bay leaves, and chilies.Add a dollop of liver spread and a freshlycracked egg, and you’re good to go.6Stock upUse the bony remains of lastnight’s festivities to make a heartypork stock for all sorts of recipes. In astockpot, cover the lechonLœ˜iíyiÅand skin removed), along with a handful ofaromatics like onions, peppercorns, garlic,and celery leaves, with water then boil for30 minutes to an hour. You can even freezethis all-purpose stock.7Pull out all the stopsThe best thing about leftoversis that they let you skip the longcooking processes of some of your favoriterecipes. Take, for instance, pulled pork.After shredding precooked pork (lechon inthis case), all you have to do is add a gooddose of your favorite bottled barbecuesauce and heat it up. Serve straight on atoasted bun or alongside rice and beans.8Flash friedChefs have been twice-frying theirfood for ages, so why not try itat home? Dredge some leftover lechonmeat with seasoned cornstarch, and thenfry in a pot of hot oil until just goldenbrown. (There’s no need to make sure thatthe meat is cooked through, because italready is!) Toss these crispy morsels ina sweet chili sauce with a handful ofdiced pineapples for a take on thetakeout classic.9Sour powerYou can whip up sinigang in a hotminute with leftover lechon! Allthis sour, sprightly Pinoy-cooking stapleneeds is a packet of instant sinigang mix,the usual vegetable suspects (kangkong,labanos, and gabi), and a healthyserving of lechon. Cook the sinigang mixaccording to package directions, add thepork and veggies, simmer, and seasonto taste.10Pork and peppersFor something a little bitspicier, try turning yourleftover lechon into fajitas, the sizzlingTex-Mex classic. Season your pork with hotspices like paprika, cayenne, and cumin;toss with sliced onions and bell peppers;then cook and serve in a searing hot cast-ˆÀœ˜ÃŽˆiÌ°-iÀÛi܈̅yœÕÀ̜À̈>ÜÀwarm rice.``````Rock ‘n’ rollFor a little extra crunch, try usingyour lechon to make springrolls. Fill up lumpia wrapper withwhatever ingredients suit yourfancy to go alongside the pork:Try fresh herbs for a Vietnameseroll, or some extra meat forsomething more familiar>˜`wˆ˜}°http://www.yummy.ph 104 December 2016