Lechon Paksiw Recipe

How to cook lechon paksiw

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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.


  • 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


  1. Heat oil in a pot.
  2. Saute garlic and onion until limp
  3. Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  4. Add lechon sauce and sugar. Stir.
  5. Add leftover lechon or lechon kawali and bay leaves.
  6. 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.
  7. Add liver spread and stir until well distributed.
  8. Season with salt to taste and generously with pepper.
  9. 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)