18+ Recipe For Christmas Filipino They're Simply Irresistible!

Preparing the Main Dish: Lechon de Leche

Ingredients:

- 1 whole suckling pig (around 20-25 pounds) - 2 cups of soy sauce - 2 cups of vinegar - 4 cloves of garlic, minced - 1 onion, chopped - 1 bay leaf - Salt and pepper - 2 tablespoons of oil - Banana leaves (optional) To start, make sure you have a whole suckling pig that is cleaned and ready to cook. In a large bowl, mix the soy sauce, vinegar, minced garlic, chopped onion, bay leaf, and a pinch of salt and pepper. This will be the marinade for the pig. Rub the marinade all over the pig, making sure to get it into every nook and cranny. Let the pig marinate for at least 4 hours, or overnight for best results. Next, prepare the roasting pan by lining it with banana leaves. This is optional, but it adds a nice flavor and aroma to the dish. Preheat your oven to 350 degrees Fahrenheit. Place the marinated pig on the roasting pan and cover it with aluminum foil. Roast the pig for 3 hours, basting it with the marinade every 30 minutes. After 3 hours, uncover the pig and continue roasting for another hour or until the skin is golden brown and crispy.

Making the Sides: Pancit and Lumpiang Shanghai

Pancit:

- 1 pound of pancit noodles - 2 tablespoons of oil - 1 onion, chopped - 4 cloves of garlic, minced - 1/2 pound of chicken breast, sliced into small pieces - 1/2 pound of pork, sliced into small pieces - 1 carrot, julienned - 1/2 cabbage, sliced - 1/2 cup of soy sauce - Salt and pepper to taste Heat a large pan or wok over high heat and add the oil. Saute the onion and garlic until fragrant, then add the chicken and pork. Cook until the meat is browned, then add the carrots and cabbage. Stir-fry for a few minutes before adding the soy sauce, salt, and pepper. Finally, add the pancit noodles and mix everything together until the noodles are cooked and coated with the sauce.

Lumpiang Shanghai:

- 1 pound of ground pork - 1/2 cup of carrots, finely chopped - 1/2 cup of green onions, finely chopped - 1/2 cup of water chestnuts, finely chopped - 2 cloves of garlic, minced - 1 egg - Salt and pepper to taste - Lumpia wrappers - Oil for frying In a bowl, mix together the ground pork, carrots, green onions, water chestnuts, garlic, egg, salt, and pepper. Take a lumpia wrapper and place a spoonful of the filling in the center. Roll the wrapper tightly, tucking in the sides as you go. Seal the edges with a bit of water. Repeat until all the filling is used up. Heat oil in a frying pan and fry the lumpia until golden brown and crispy. Serve with sweet chili sauce for dipping. The Filipino Christmas recipe of Lechon de Leche, Pancit, and Lumpiang Shanghai is a mouth-watering combination of flavors and textures that will surely impress your guests. Make sure to save room for dessert, as no Filipino Christmas feast is complete without the sweet and sticky Bibingka and Puto Bumbong. Happy cooking and Maligayang Pasko!