Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry at the right temperature: too low and it absorbs oil, too high and the outside burns before the inside cooks.
- A second fry at higher heat gives an extra layer of crunch.
- Score the skin in a crosshatch pattern (without cutting into the meat) for maximum crispiness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe. True to Ilocano tradition, this Pinakbet with Crispy Lechon pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pinakbet with Crispy Lechon
Level up your Pinakbet with Crispy Lechon! This Filipino dish is a hearty and nutritious vegetable stew made extra delicious with crunchy pork belly. It cooks in minutes and makes a great side or main dish.
Instructions
- In pot on medium heat, heat oil. Add onions and garlic and cook, stirring them around, until softened.
- Add tomatoes and cook, mashing them with a spoon, until softened and have released juice.
- Toss in fish sauce and Keep cooking for about 1 to 2 minutes.
- Drop in water and Get it boiling.
- Add kalabasa and cook for about 2 minutes.
- Add okra, long beans, bitter melon, and eggplant. Keep cooking for about 4 to 5 minutes or until vegetables are tender yet crisp.
- Add salt and pepper until it suits your preference.
- Toss in lechon kawali and gently toss until just heated through. Serve while hot.
- Cut the vegetables in uniform sizes to ensure even cooking. For the best texture, add the longest-cooking vegetable first .
- To use shrimp paste in place of fish sauce, add 1 tablespoon of shrimp paste and saute it with the aromatics for about 2 to 3 minutes until it darkens in color before adding water.
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Pro Tips & Troubleshooting
- Fry at the right temperature: too low and it absorbs oil, too high and the outside burns before the inside cooks.
- A second fry at higher heat gives an extra layer of crunch.
- Score the skin in a crosshatch pattern (without cutting into the meat) for maximum crispiness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
True to Ilocano tradition, this Pinakbet with Crispy Lechon pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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