Monday, February 13, 2012

The Sinigang na Lechon

Yes you heard it right, fellas! Cooked sinigang last Saturday when it was raining very hard here in Gensan. Why lechon? A generous niece gave me left over lechon and I have nothing to cook from our freezer since I feared that we will be encountering over the weekend the 20 hour brown out imposed by SOCOTECO II. ;-D

fresh kangkong from my backyard
sinigang mix
fish sauce

- saute the onions and tomatoes in vegetable oil
- add the lechon slices
- boil for around 20 minutes
- add the veggies (radish, eggplant, sitaw, talong - anything you fancy)
- put the sinigang mix and fish sauce according to your taste buds
It is now ready for serving. Best eaten with plain rice and fried fish on the side. ;-D

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