Because lechon paksiw is a dish that can be made with whatever ingredients are on hand, it is an economical and versatile meal. It is also a great way to use up leftover pork from a roasted pig. Lechon paksiw is a popular dish in the Philippines and is often served on special occasions, such as fiestas and family gatherings.
For those who want to try a more authentic version of lechon paksiw, it is recommended to use the pork skin and other parts of the roasted pig, instead of just the meat. This will give the dish a richer and more complex flavor.
- 1 1/2 kg leftover Lechon
- 3 cups Lechon sauce
- 2 cups beef stock (or beef builion dissolved in 2 cups of water)
- 6 cloves garlic, crushed
- 2 large onions, chopped
- 1 teaspoon whole peppercorn
- 8 pieces dried bay leaves
- 1/2 cup soy sauce
- 3/4 cups vinegar
- 3/4 cups sugar
- salt to taste
- Heat a cooking pot and pour-in the beef stock. Bring to a boil.
- Put in the garlic and onions then cook until the texture becomes soft.
- Add the whole peppercorns, dried bay leaves, and soy sauce.
- Put in the leftover Lechon and simmer for 30 to 35 minutes.
- Add the vinegar and bring it to a boil. Simmer for 10 minutes.
- Add the sugar and Lechon sauce then simmer for another 5 minutes.
- Dash in some salt to taste then stir.
- Turn off the heat and transfer to a serving plate.
- Serve hot with rice. Share and enjoy your lechong paksiw!