Lechon Plate Recipe

Time1h

Serves4

Rice and two sides-watercress, lomi, uala, soybeans, mac, crab salad, cucumber kimchee

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Ingredients

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1
Prepare the Lechon
If using pre-cooked lechon, ensure it's heated through before serving. If cooking from scratch, roast the pork until the skin is crispy and the meat is tender, then slice into pieces.
2
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a large pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes, or until the rice is fluffy and water is absorbed.
3
Prepare the Uala
Peel and cube the uala (sweet potato). Boil in salted water for about 15 minutes or until tender. Drain and set aside.
4
Cook the Lomi Noodles
In a pot of boiling water, add the lomi noodles and cook according to package instructions, usually around 5-7 minutes. Drain and rinse under cold water.
5
Prepare the Watercress
Rinse the watercress thoroughly under cold water and pat dry. Set aside.
6
Prepare the Macaroni
Cook macaroni in boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water. You may mix it with a dressing of your choice.
7
Make the Crab Salad
In a bowl, combine crab meat with mayonnaise, chopped celery, onions, and season with salt and pepper. Mix well and set aside.
8
Prepare Cucumber Kimchee
Slice cucumber thinly and mix with salt, sugar, and a splash of vinegar. Let it sit for at least 15 minutes to marinate.

9
Plate the Dish
On a large serving platter or individual plates, place a generous serving of steamed white rice. Arrange slices of lechon next to the rice.
10
Add the Sides
On the side of the lechon and rice, serve the prepared watercress, boiled uala, cooked lomi noodles, cooked soybeans, macaroni, crab salad, and cucumber kimchee. Ensure each side is visually appealing and colorful.
11
Serve
Serve the lechon plate warm, allowing guests to enjoy a variety of flavors and textures.