Lechon Pasta Recipe

“Laarni is trying to convince me to put lechon on everything. It’s hard to argue with her. So here’s a lechon pasta, combining Onda Pasta’s fresh noodles with crackly-skinned pork. Taking additional inspiration from Filipino cuisine, the lechon is tossed with tomatoes, onions and green onions in a quick marinade of fish sauce and calamansi (or lime if calamansi is unavailable). The result is surprisingly light and refreshing despite the richness of the pork. It’s also quick to put together if you buy the lechon—I’m partial to North Star’s (another Laarni tip!), but it often sells out before noon, so Chinese roast pork makes a good substitute. (Asian Mix makes an excellent one.).” —Martha

Lechon Pasta Recipe
Serves 2

Ingredients

• 3 roma or beefsteak tomatoes, diced
• ¼ onion, thinly sliced
• 1 green onion, thinly sliced
• 3 calamansi or 1 lime, juiced
• 1 ½  tablespoons fish sauce
• 1 package (8 ½ ounces) Onda Pasta (tagliatelle or spaghetti)
• ½ pound lechon or roast pork, cut into bite-size pieces

 Preparation

1. Combine the tomatoes, onion, green onion, calamansi or lime juice, and fish sauce in a medium bowl. Mix thoroughly and let it marinate for at least 20 minutes to release the tomato juices.
   
2. Boil the water for the pasta and cook for the recommended time on the package. Drain the pasta when done.
   
3. Toss the lechon with the marinated tomatoes and onions, and then mix in the cooked pasta.