Lechon Paksiw Recipe is a great addition to your recipe arsenal. This recipe makes use of leftover roast pork dish or more tradionally the lechon.
The recipe, like any other paksiw recipe includes vinegar as the main inredients. The only difference with the other paksiw recipe is, it includes the lechon sauce. The recipe has a nice balance of savory, sweet and tangy flavor. The sauce is thick and very flavorful.
We seldom cook this dish since we seldom ate lechon and roast pork. In times when we eat roast pork it was always guaranteed a sure hit. Hence, we don’t have leftover to cook.
This weekend, my mom is away for several days to take care of my grandfather, who is 100 years old. I decided to make lechon paksiw for our packed lunch this weekdays. The process is a bit tedious since I have to roast the pork belly I bought.
A side from being tedious, the roast pork is painfully delicious and crunchy. Roasting pork as it is, is already a good packed lunch dish. However, I have to keep my composure and straighten my mind that I’m going to make lechon paksiw.
This lechon paksiw recipe uses freshly made roast pork. The traditional recipe calls for leftover pork lechon, roast pork or even lechon kawali. The easiest to prepare would probably be lechon kawali.
For this recipe I used bottled lechon sauce but if you have your own recipe for lechon sauce that would be great. To make it extra flavorful, substitute a cup of water with a cup of pineapple juice. This will have a nice sweet fruity flavor.
If you shy away from using pork, a whole roasted chicken will do. I also made used of it before and it turned out delicious. To make the dish more flavorful, simmer it for several hours and store it in the fridge for several days. This way, we are allowing the meat to fully absorb and develop the flavor.
If preparing it from scratch, get the meat juice or fat and use it for sautéing. I bet that will be more flavorful.
For the roasted pork recipe check out my Roasted Pork Recipe.
|1 kilogram||Chopped Lechon or Roasted Pork|
|4 Tablepsoons||Olive Oil or Meat Drippings|
|8 cloves||Garlic, chopped|
|1 bulb||Onion, chopped|
|1/2 cup||Brown Sugar|
|1/2 cup||Light Soy Sauce|
|2 cups||Lechon Sauce|
|2 pieces||Beef Bouillon Cubes|
|1/4 teaspon||Ground Black Pepper|
Set a side the chopped lechon or roasted pork.
Sauté garlic and onion in olive oil.
Add brown sugar, soy sauce, vinegar, lechon sauce, water, bouillon cubes and ground black pepper. Boil and simmer for 2 hours over low heat.
Stir from time to time to avoid burning. Add more water as needed.
Lechon Paksiw Recipe
- 1 kilogram Chopped Lechon or Roasted Pork
- 4 Tablespoons Olive Oil or Meat Drippings
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 1/2 cup Brown Sugar
- 1/2 cup Light Soy Sauce
- 3/4 cup Vinegar
- 2 cups Lechon Sauce
- 2 cups Water
- 2 pieces Beef Bouillon Cubes
- 1/4 teaspoon Ground Black Pepper
- Set a side the chopped lechon or roasted pork.
- Sauté garlic and onion in olive oil.
- Add brown sugar, soy sauce, vinegar, lechon sauce, water, bouillon cubes and ground black pepper. Boil and simmer for 2 hours over low heat.
- Stir from time to time to avoid burning. Add more water as needed.