My Lechon Paksiw Recipe

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:

• 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.

SEE MORE FILIPINO PORK RECIPES!

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!