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
Method:Boil and Simmer
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
Keywords: leftover roasted pork, left-over recipe, simple and easy, roasted pork, sweet and sour