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 or 2 bottles store-bought, real lechon sauce
- 2 cups beef stock
- 6 cloves garlic, crushed or minced
- 2 large onions, chopped or minced
- 1 tsp whole peppercorns
- 8 pieces dried bay leaves
- ½ cup soy sauce
- ¾ cup white vinegar
- ¾ cup white sugar
- salt, to taste
- black pepper, to taste
Directions[]
- 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.
- Remove bay leaves before serving
