The question is, what’s your favorite lechon though?
While paksiw is the go-to for preserving leftover lechon, here we offer you a dish that offers the same utility with a radically different taste. And we make it really easy: with tom yum paste readily available in supermarkets, the hard work has already been done for you. Now imagine that nice, lechon fat melting into a hot, sour, and spicy soup and tell us 30 minutes is too long a cooking time for a dish this good.
Lechon Tom Yum
- Serves: 3-4 people
- Active time: 30 mins
- Total time:
- Difficulty: Easy
- 4 cups water or 2 cups each shrimp and pork broth
- 3 tbsp. tom yum paste
- 1 tsp. brown sugar
- ¼ cup lime juice
- 2 tbsp. fish sauce
- ½ cup straw mushrooms, drained
- 2 bird’s eye chilies, split in half
Meat and Garnish
- 300-400 grams lechon, chopped
- ½ cup cilantro
- Add water or broth to a large pot set over medium-high heat.
- Add the Tom Yum paste, brown sugar, lime juice, and fish sauce.
- Stir to combine until the sugar is dissolved.
- Bring soup to a boil and add mushrooms and chili.
- While soup is heating, add lechon to a large bowl.
- Take soup off of heat and add to the lechon.
- Garnish with cilantro and serve with more lime and fish sauce if desired.