Step 1

In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.

Step 2

Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.

Step 3

Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.

Step 4

Add the onion and sauté for 2 minutes, until translucent.

Step 5

Add the celery and carrot, and sauté for 2 minutes more, until tender.

Step 6

Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.

Step 7

Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.

Step 8

Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.

Step 9

Enjoy!