DescriptionEditFilipinos 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.
- 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
- Heat canola oil over medium heat in a fresh, large pot. Sauté onions, garlic, ginger, bay leaf, and peppercorns for 1 minute.
- Add the vinegar and allow to boil for 2 minutes.
- Add the lechon and cook for another 2 minutes.
- Add the lechon sauce, beef broth, brown sugar, and soy sauce. Bring to a boil.
- Simmer over low heat for 15-20 minutes.
- Season to taste as desired. Serve hot and plain over white rice, but scoop some of the contents into a large plate.
Community content is available under CC-BY-SA unless otherwise noted.