Lechon Paksiw is definitely one of my all-time favorites.
And this is probably one of the reasons why I love after party left over foods.
Lechon Paksiw is a very common and popular dish especially the day after a
party or fiesta. It is made from left over chunks of either lechon baboy(roasted
pig), lechon kawali, or any other fried pork dish. It is probably the most
ingenious way of recycling these foods instead of just reheating it and eating
it again.
Preparing Lechon Paksiw is a very easy task. Anyone can do
it! All you need to do is steal the pig’s head, legs, pork belly, and some skin
and bones. Chop it into bite-sized chunks then throw in some garlic, bay leaf,
black peppercorns, vinegar, and liver sauce. Simmer in low heat until its
tempting aroma calls your attention. Lechon Paksiw is best served hot with
steamed rice.
Here is a simple Lechon Paksiw recipe that I use a lot.
Learning to cook this popular dish is fun and exciting. You should try it!
Ingredients:
Hot Tip:
- 3 cups leftover chunks of lechon
- 1-2 cups Mang Tomas Lechon Sauce
- 1/3 cup brown sugar
- 1 tbsp minced garlic
- 1 medium onion sliced
- 1/4 cup vinegar
- 2-3 pieces bay leaf
- 2 tbsp cooking oil
- 1 tbsp black peppercorn (optional)
- salt and pepper to taste
Cooking Procedure:
- In a stock pot, heat oil and saute garlic and onion.
- Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed.
- Add the rest of the ingredients and bring to a boil.
- Lower heat to simmer for about 20-30 minutes.
Hot Tip:
- If for any reason you can't use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.
What do you think about this Lechon Paksiw Recipe? For suggestions, cooking tips, and new recipes, feel
free to write it in the comments section below. We love to hear from you!
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