Cut out the seeds from the fleshy peppers, cut the fruit into oblong strips. If the peppers are pungent, cut out the veins. The pungency can also be softened by blanching.
Soak the tomatoes in tap water for a few seconds, peel off the skin and cut the fruit into quarters (larger ones should be cut into eighths). Cut the onions in half lengthwise and cut them diagonally to the leaves into half slices.
For the letcho, use a larger saucepan so that the ingredients do not overlap so much. Fry the bacon without the pork rind in lard, add the onions and fry until golden brown. Next, quickly mix spicy peppers in it and immediately add tomatoes and peppers. Salt and fry at the beginning without lid at high temperature, later, when part of the juice has already boiled away, with closed lid at moderate temperature.
(The given quantity of ingredients corresponds to 1 kg of canned lechon) Letcho prepared in this way is suitable as a spicy addition to food or alternatively as a side dish. If the lecho is to be served as an independent dish, add sausage or sausage slices, either whole or in slices. It is also possible to add beaten eggs just before serving (1 egg per person), and some even add long-grain rice on the spot at the beginning of the cooking process, which then steams in combination with the letcho and is served as a side dish.
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