Lechon Taco
·
Serves 6
Ingredient
·
1 kilo store-bought lechon, belly and hind leg (ham) portion
·
sea salt and black pepper, to taste
·
cooking oil, for deep-frying
·
6 to 10 pieces store-bought soft tortillas or shawarma bread
·
1 8-ounce bottle Claude’9 Oriental sauce (available in leading
supermarkets)
·
1 small bowl white onion, sliced thinly
·
1 small bowl cilantro, washed and trimmed of hard stems
·
1 small bowl tomatoes, deseeded and sliced thinly
·
1 small bowl kimchi, cut into 1/4-inch slices (available in
Korean groceries)
Recipe
1. To make lechon flakes,
shred or pull lechon meat into strands. Season with coarse sea salt and black
pepper. Cut lechon skin into 1/4-inch strips with kitchen scissors.
2. Deep-fry
shredded meat and skin until golden brown. Place on paper towel until needed.
3. To assemble the
tacos, heat tortillas steaming for 10 minutes, covered with a cheesecloth or
hand towel. Alternatively, place in microwave and heat for 30 seconds.
4. To give your
guests a fun time, have them assemble their own tacos by laying out the rest of
the ingredients in a salad bar setup.
Lechon Taco
