Lechon Paksiw is a famous Filipino dish made from leftover lechon (roasted pig) stewed in vinegar along with some spices and liver-based sauce.
Filipinos love lechon and it is often the highlight in any feast on special occasions. So the best way to re-purpose and cook leftover lechon is by making it into a delectable paksiw.
Ingredients
There are only a handful of ingredients for this dish some of which are kitchen staples so they may be already available in your pantry.
- 1 lb – Leftover lechon – this is the main star of this dish.
- 2 cups -Liver-based sauce – I am using Mang Tomas sarsa.
- 3 tablespoons Vinegar – every paksiw needs a vinegar. I am using white cane vinegar.
- 1tsp Salt – for flavor and seasoning
- 2 tbsp Sugar – We love our paksiw sour, savory and sweet so sugar enhances the flavors for this dish
- 1 piece Onion
- 3 cloves Garlic
- 1 tsp Whole Peppercorn
- 5 pcs Bay leaves
- 1 cup Water
How to Make Lechon Paksiw
Super simple, delicious and fast to cook. A perfect dish for your leftover lechon.
Prepare all the ingredients. Chop the lechon into small, bite pieces.
To start, place the lechon in a pot together with the onions and garlic, peppercorn, bay leaves and add water. Bring to boil and add salt, sugar and vinegar. Let it simmer for 10 minutes or until desired thickness of the sauce is achieved. Transfer to a serving dish and serve. It is perfect when paired with rice.
Other Pork Recipes you May Try
Lechon Paksiw
Equipment
- Cooking Pot
Ingredients
- 1 lb Leftover lechon chopped, about half a kilo or 500grams
- 2 cups Liver-based sauce
- 3 tbsp Vinegar
- 1 tsp Salt
- 2 tbsp Sugar
- 1 pc Onion Chopped
- 3 cloves Garlic Chopped
- 1 tsp Whole Peppercorn
- 5 pcs Bay leaves
- 1 cup Water
Instructions
- Place the lechon in a pot together with the onions and garlic, peppercorn, bay leaves and add water. Bring to boil.
- Add salt, sugar and vinegar. Let it simmer for 10 minutes or until desired thickness of the sauce is achieved.
- Transfer to a serving plate and serve. It is perfect when paired with rice.
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