The holidays may be over, but your fridge is stuffed like Christmas turkey. Before you start panicking over what to do with all that leftover lechon and ham, let’s transform them into delicious dishes you’ll want to make every year. Here are four creative and easy recipes to give your leftovers a tasty makeover!
1. Lechon Paksiw: The Ultimate Redemption Arc
Lechon Paksiw is the hero your leftover lechon deserves. With the perfect mix of tangy, savory, and aromatic flavors, this dish is like giving your lechon a spa day—herbs, spices, and all.
Pro Tip:
Use the tanglad (lemongrass) and spring onions stuffed inside the lechon. These are already seasoned and will add amazing flavor to your dish. I also added ginger, cumin, and turmeric for their health benefits.
Ingredients:
- Leftover lechon
- Lechon belly herbs (lemongrass, spring onions, garlic)
- ¾ cup vinegar
- ½ cup soy sauce
- 1 cup Sprite
- 1 cup water
- ¼ cup brown sugar
- 1 tbsp white sugar
- salt and pepper, to taste
- 8 garlic cloves (minced)
- 1 onion (roughly chopped)
- 1 ginger (sliced)
- 1-inch turmeric (sliced)
- whole peppercorns
- 3 laurel (bay) leaves
- 5 star anises
- oregano and cumin, to taste
Steps:
- Toss the lechon into a pot along with garlic, onion, ginger, and turmeric.
- Sprinkle in the spices (whole peppercorns, dried laurel leaves, star anise, a dash of oregano, and cumin).
- Add the white and brown sugar, then pour in the liquids.
- Season to taste with some salt and ground pepper.
- Bring to a boil, then let it simmer for 30-35 minutes (or until the meat is tender).
- Serve hot with rice and bask in culinary glory.
2. Pritchon: The Crispy Comeback
Sometimes, all your lechon needs is a little TLC—and by TLC, we mean frying it to golden perfection. Say hello to Pritchon, the crispy cousin everyone loves.
Ingredients:
- Leftover lechon
- Salt
- Cooking oil
Steps:
- Season the lechon lightly with salt and give it a quick massage (spa day, remember?).
- Heat your pan on high, then reduce to medium-low.
- Add 2-3 tbsp of oil and coat your pan or wok well.
- Slow-fry the lechon, flipping it every 30 seconds for even crispiness.
- Fry until the fat turns golden brown and the skin is irresistibly crunchy.
- Turn off the heat and serve.
3. Fried Rice: Because Rice Makes Everything Nice
Turn your leftovers into Lechon Fried Rice or Ham Fried Rice—a quick and satisfying one-pan wonder.
Ingredients:
- Leftover lechon or ham, minced/diced
- Rice (cold, day-old rice works best!)
- 5 cloves of garlic, crushed
- Frozen mixed veggies (peas, carrots, corn)
- Cooking oil
- Salt and pepper, to taste
Steps:
- Pre-heat your pan to high.
- Season the rice with salt.
- Gently break the rice apart with clean hands to loosen (it’s oddly therapeutic). Set aside.
- Once the pan is hot enough, lower the heat (drop water to check if it evaporates).
- Slowly add the cooking oil to the pan. Spread the oil over the wok/pan surface to ensure it is well coated.
- When oil is hot, fry your lechon/ham until golden, then add garlic.
- Add the rice, stirring continuously every minute for 5 minutes.
- Toss in the frozen mixed veggies. Cook for 3 more minutes.
- Season to taste, plate it up, and enjoy the applause.
Optional: Add a scrambled egg (2 eggs, beaten. Season with salt and pepper. Add to the rice in Step 3.)
Tip: Chop up some pritchon bits and top on the rice for extra oomph!
4. Mac & Cheese: Fancy Meets Festive
Take your leftover queso de bola and ham to new heights with this creamy, cheesy comfort food. This recipe uses classic bechamel sauce. It yields 300 g of sauce and is ready in 12 to 15 minutes.
Ingredients:
- Macaroni, cooked according to package directions
- 30 g queso de bola, grated
- 20 g unsalted butter
- 40 g all-purpose flour
- 250 ml full-cream milk
- ¼ salt
- a pinch of pepper and nutmeg
Steps:
- Use a wide, high-sided skillet. Melt the butter over low heat.
- Sprinkle the flour on top. Mix with a wooden spoon, stirring frequently until it resembles a thick paste. Do not burn.
- Take the pan off the heat. Add the milk in batches, add half, and whisk thoroughly to break up the lumps. Keep mixing until it looks creamy.
- Whisk the mixture while slowly adding the rest of the milk.
- Return the pan to the heat. Adjust the heat to medium-low. Cook, whisking often, until the sauce is the consistency of runny sour cream. When it is done, the sauce should coat the back of the spoon.
- Mix in the grated cheese.
- Season with salt, pepper, and nutmeg.
- Add the sauce to the cooked macaroni.
- Serve and don’t forget to share!
Pro Tip: Top with diced ham, bacon bits, or crispy pritchon for a luxe finish.
With these recipes, your holiday leftovers will feel like stars of their own culinary encore. Whether it’s crispy, tangy, or cheesy goodness you’re craving, there’s something here to satisfy every palate. Happy cooking—and even happier eating!
