Leftover lechon kawali (crisp pork belly) can be transformed into a new delicious dish. Use store-bought lechon sauce to complement the crisp pork belly pieces.
Lechon Kawali Paksiw
Prep time 5 minutes
Cooking time 40 minutes
Serves 4
1 cup pork stock
2 large onions, quartered
6 cloves garlic
1 teaspoon peppercorns
8 pieces dried bay leaf
1/4 cup soy sauce
1 kilo lechon kawali, (leftovers may be used)
3/4 cup vinegar
1 1/2 cups store-bought lechon sauce
3/4 cup sugar
salt, to taste
1 Heat a medium-sized pot and pour in the pork stock. Bring to a boil.
2 Add the garlic and onions then cook until the texture becomes soft.
3 Add in the whole peppercorns, dried bay leaves, and soy sauce. Add the lechon kawali pieces and let it simmer for 20 minutes.
4 Pour in the vinegar and bring to a boil. Simmer for 10 minutes. Add the sugar and lechon sauce, then simmer for another 5 minutes. Season with salt and simmer for 5 minutes. Serve warm.
