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.

Lechon Paksiw


  • 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


  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.


How to Cook the Lechon Paksiw

How to Cook the Lechon Paksiw

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