HAPPY NEW YEAR
Lechon (Charcoal Roasted Rotisserie Piglet). Not entirely Lechon de Leche or suckling pig, the size is just right for a not-too-thick fat around the back and belly. Perfect!
Our potluck, anchored by the Lechon, was a cornucopia of mostly Ilocano Regional cuisine. There was Pinakbet (sauteed mix-vegetables with sufrito Filipino and seasoned with anchovy sauce), Green Chili Adobo (native Serano-like chilies cooked in soy sauce, vinegar, garlic and cracked black pepper corns), Wahoo Ceviche, Goat Stew, Mung Bean soup and Goat Ceviche. Added to these are Chef Kevin Mize's American Southern Apple-wood Smoked Ham Hocks with Black Eyed Peas and Mustard Greens; and my updated version of Pancit Bihon Guisado.
For the Pancit Bihon/Canton Guisado, I started with a whole chicken stock seasoned with clove, onion, garlic, soy sauce, and sesame oil. Chicken backs, Chinese-style sausages (chorizo), and chicken liver was added for flavor. The shredded white meat was added to the final dish later on. Match stick cut vegetables were stir-fried separately. Noodles were softened separately. The final assembly was just to put the layers together in a cohesive blend of layers (just like lasagna layers). Garnish of Napa cabbage, Chinese Parsley (Yuchoy), crushed crackling (chicharon) and slivers of sweet bell peppers. Served in a large wooden bowl lined with fresh roasted banana leaves and served with a side of lime and fish sauce, this is festive without the typical overcooked and soggy vegetables.
Our potluck, anchored by the Lechon, was a cornucopia of mostly Ilocano Regional cuisine. There was Pinakbet (sauteed mix-vegetables with sufrito Filipino and seasoned with anchovy sauce), Green Chili Adobo (native Serano-like chilies cooked in soy sauce, vinegar, garlic and cracked black pepper corns), Wahoo Ceviche, Goat Stew, Mung Bean soup and Goat Ceviche. Added to these are Chef Kevin Mize's American Southern Apple-wood Smoked Ham Hocks with Black Eyed Peas and Mustard Greens; and my updated version of Pancit Bihon Guisado.
For the Pancit Bihon/Canton Guisado, I started with a whole chicken stock seasoned with clove, onion, garlic, soy sauce, and sesame oil. Chicken backs, Chinese-style sausages (chorizo), and chicken liver was added for flavor. The shredded white meat was added to the final dish later on. Match stick cut vegetables were stir-fried separately. Noodles were softened separately. The final assembly was just to put the layers together in a cohesive blend of layers (just like lasagna layers). Garnish of Napa cabbage, Chinese Parsley (Yuchoy), crushed crackling (chicharon) and slivers of sweet bell peppers. Served in a large wooden bowl lined with fresh roasted banana leaves and served with a side of lime and fish sauce, this is festive without the typical overcooked and soggy vegetables.