WATCH: How to Make Lechon Paksiw
Turn leftover lechon pork into sweet and tangy lechon paksiw!
Simmer extra pork from Filipino-favorite lechon in leftover lechon sauce, tangy vinegar, and black peppercorns to make lechon paksiw.
2 tablespoons canola oil
2 tablespoons white onion, chopped
4 pieces garlic, peeled and crushed
1/2 tablespoon ginger, sliced
1 piece laurel leaf
1/2 tablespoon peppercorns
2 tablespoons vinegar
500 g leftover lechon
1 cup lechon sauce
1 teaspoon brown sugar
1 teaspoon soy sauce
1/2 cup water
salt, to season
1 Heat canola oil over medium heat in a pot. Sauté onions, garlic, ginger, laurel leaf, and peppercorns until fragrant. Add the vinegar and allow to simmer for 2 minutes. Add the lechon and cook for another 2 minutes.
Add the lechon sauce, water, brown sugar, and soy sauce. Bring to a boil. Season as deseried and allow to simmer over low heat for 15 minutes or until sauce has reduced.