Lechon Paksiw

Description
Filipinos love to indulge in lechon, or a whole roasted pig. Here's a smart way to use leftovers from lechon: turn the extra pork into a lechon paksiw. This lechon paksiw recipe uses leftover lechon sauce, tangy vinegar, and black peppercorns to make a sauce that the leftover lechon can simmer in.

Ingredients

 * 4 lbs. leftover lechon or lechon kawali
 * 3 cups lechon sauce (here is the link to our homemade authentic lechon sauce recipe) or 2 bottles store-bought, real lechon sauce
 * 2 cups beef stock
 * 6 cloves garlic, crushed or minced
 * 2 large onions, chopped or minced, red, white, or yellow only
 * 1 teaspoon whole peppercorn
 * 8 pieces dried bay leaves
 * ½ cup soy sauce, dark or light only
 * ¾ cup vinegar, white only
 * ¾ cup sugar, white only
 * salt, to taste
 * black pepper, to taste

Directions

 * 1) Heat canola oil over medium heat in a fresh, large pot.  Sauté onions, garlic, ginger, bay leaf, and peppercorns for 1 minute.
 * 2) Add the vinegar and allow to boil for 2 minutes.
 * 3) Add the lechon and cook for another 2 minutes.
 * 4) Add the lechon sauce, beef broth, brown sugar, and soy sauce. Bring to a boil.
 * 5) Simmer over low heat for 15-20 minutes.
 * 6) Season to taste as desired.  Serve hot and plain over white rice, but scoop some of the contents into a large plate.