Ted, the guy who’s renting one of the rooms in the second floor of the townhouse where I live brought some lechong paksiw from Dapitan City. It’s not the usual lechong paksiw with all that liver sauce and bay leaf. If my taste buds are right, seems like it was just boiled in vinegar, with garlic and pepper, more like what my lola called “adobong matanda”. It’s getting a little old so I decided to do some experiment.
I chopped one bowl of the recycled lechong baboy and marinated it in one tbsp. of soy sauce, ½ tbsp. of dried basil and a teaspoon of ground black pepper for 30 minutes. In a small pan, I sautéed a medium sized onion and added the marinated pork. I let it cook for about 10 minutes in high heat to achieve a crunchy texture and with occasional stir to avoid the bitter sunog taste. I then cracked a couple of eggs right after switching off the fire and then stirred it again until the eggs are cooked.
Guess I just created a Zamboangueno style lechong paksiw sisig. Food recycling at its best.