To make Paksiw na Lechon, leftover lechon or roasted pork is simmered in a mixture of vinegar, soy sauce, liver sauce, sugar, garlic, onions, and spices. The combination of these ingredients creates a rich and flavorful sauce that complements the tender and juicy roasted pork.
The dish is prepared by first sautéing garlic and onions in oil until fragrant. The leftover roasted pork is then added to the pan and cooked briefly to absorb the flavors. The vinegar, soy sauce, liver sauce, sugar, and spices are added, and the mixture is simmered until the sauce thickens and the flavors meld together.
Paksiw na Lechon is typically served with steamed rice and enjoyed as a main course. The sauce has a tangy and slightly sweet taste that balances the richness of the pork. The tender meat absorbs the flavors of the sauce, resulting in a satisfying and comforting dish.
Paksiw na Lechon is a favorite dish during special occasions or gatherings, as it utilizes leftover lechon and transforms it into a new and delicious creation. It exemplifies the Filipino approach of making the most out of ingredients and creating a dish that is both economical and full of flavor.
Ingredients: serve 6
- 1 kg leftover lechon
- 3 cups homemade liver sauce for lechon
- 2 bay leaves
- 1/3 cup vinegar
- 1/3 cup water
- 1 tbsp white sugar (optional)
Preparation
Chop lechon into 1 inch pieces.
Cooking:
In a preheated pot, combine lechon meat, lechon sauce, bay leaves, vinegar, water and sugar. Simmer over medium heat until the meat is fork tender.
Season to taste with salt and pepper.
Lechon Sauce recipe
Ingredients:
- ¼ kg pork liver
- 3 cups water
- ¾ cup vinegar
- ½ cup bread crumbs
- ¼ sugar
- Salt and pepper, to taste
Preparation:
Grill the pork liver until half cooked.
When cool enough to handle, chop the liver roughly and puree in a blender with 1 cup water . set aside.
Cooking:
In a pot, combine the purred liver, the remaining 2 cups of water, vinegar, breadcrumbs and sugar. Simmer over medium heat. Add the water if needed.
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