Lechon is always present during celebrations. Whenever I see one whole roasted pig on a table, especially during Christmas and birthday parties, one thing is for sure, there will be lechong paksiw the next day. Try this recipe to learn how to turn your crispy lechon into a sweet and tangy paksiw na lechon.
Paksiw is a Filipino style of cooking which means “to cook and simmer in vinegar.” It refers to a wide range of very different dishes that are cooked in a vinegar broth. It can be fish or pork like paksiw na galunggong and mahi mahi paksiw. Other sour dishes are also sometimes referred as paksiw like pinangat na isda, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.
Lechon is a Spanish word referring to a roasted suckling pig. The dish features a whole roasted pig cooked over charcoal. It is very popular in the Philippines. There are two major types of preparing lechon the Luzon lechon and the Visayas lechon most commonly known as Cebu lechon. Other lechon recipes include lechon kawali and lechon manok.
Leftover parts from the lechon, such as the head and feet, are what is usually cooked into lechon paksiw. Like lechon itself, it also differs based on whether it is prepared Luzon-style or Visayas-style, with the former using liver sauce as an essential ingredient, while the latter does not. In this lechong paksiw recipe we will use the Luzon-style.
Paksiw na lechon is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, and black pepper and some water. It is prepared throughout the year for special occasions, festivals, and the holidays.Print
Lechon Paksiw Recipe
Paksiw na lechon is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, and black pepper and some water. It is prepared throughout the year for special occasions, festivals, and the holidays.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main course
- Method: Boil and Simmer
- Cuisine: Filipino
- 1 tablespoon oil
- ¾ cup vinegar
- 2 cups water
- 1 large onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 2 cups (homemade or store-bought) lechon sauce
- ¾ cup brown sugar
- ½ cup liver spread
- 2 to 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into an inch pieces
- 3 bay leaves
- salt and pepper to taste
- Heat oil in a pot.
- Saute garlic and onion until limp
- Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add lechon sauce and sugar. Stir.
- Add leftover lechon or lechon kawali and bay leaves.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
- Add liver spread and stir until well distributed.
- Season with salt to taste and generously with pepper.
- Continue to cook for about 8 to 10 minutes or until sauce has thickened slightly.
Watch this lechon paksiw recipe to learn how. (Video is not ours)
- Serving Size: 1 serving
- Calories: 214 Cal
- Fat: 15g
- Carbohydrates: 6g
- Protein: 13g
Keywords: leftover roasted pork, left-over recipe, simple and easy, roasted pork, sweet and sour