Calories 258, Carbohydrates 8g, Protein 25g, Fat 14g,

Vitamin C 13mg, Iron 2mg, Vitamin A 358mcg

 

To lessen fat intake when the soup is cold remove the layer of fat that has formed on the surface and reheat before serving.

 

Lechon's crispy brown skin is the result of the high temperature during roasting which cannot be achieved in other cooking methods. This gives the aroma and meaty flavor of roasted meats. So when used in stewed or simmered dishes like sinigang it adds a depth of flavor to the dish.