Lechon Paksiw
Lechon paksiw is a Filipino dish made by simmering leftover lechon—roasted pig, usually including its crispy skin—in a sweet, tangy, savory sauce.The sauce typically includes:Lechon liver sauce, such as Mang TomasVinegarGarlic and onionsBay leavesPeppercornsBrown sugarSoy sauce or saltIt’s commonly prepared after celebrations to transform leftover lechon into a rich stew. The vinegar helps preserve the meat, while slow simmering makes it tender and allows it to absorb the sauce. It’s usually served hot with steamed rice.
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Ingredients
- 1½ pounds Lechon leftover, cut into 2-inch pieces
- 1 tablespoon Cooking oil
- 1 medium Onion sliced
- 5 cloves Garlic minced
- 1 cup Lechon sauce such as Mang Tomas
- ½ cup White vinegar or cane vinegar
- ¾ cup Water
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar packed, plus more to taste
- 2 Bay leaves
- 1 teaspoon Whole black peppercorns
- ½ teaspoon Salt or to taste
Instructions
- Sauté the aromatics: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 30 seconds.
- Add the pork: Stir in the lechon and cook for 2–3 minutes, allowing some pieces to brown lightly.
- Add the vinegar: Pour in the vinegar. Let it boil uncovered for 2 minutes without stirring to mellow its sharp flavor.
- Make the sauce: Add the lechon sauce, water, soy sauce, brown sugar, bay leaves, and peppercorns. Stir gently and bring to a simmer.
- Simmer: Cover partially and cook over low heat for 30–40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened. Add a splash of water if it becomes too thick.
- Adjust and serve: Remove the bay leaves. Taste and add salt, brown sugar, or vinegar as desired. Serve hot with steamed white rice.
Tip: Lechon paksiw often tastes even better the next day after the pork has absorbed more of the sweet-and-tangy sauce.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 532kcal (27%)Carbohydrates: 11g (4%)Protein: 30g (60%)Fat: 40g (62%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 122mg (41%)Sodium: 895mg (39%)Potassium: 586mg (17%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 22IUVitamin C: 4mg (5%)Calcium: 52mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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