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.

 

2

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.

 

Make a sweet lechon paksiw with your leftover roast pork!

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This is one of the recipes in Regine Velasquez's new cookbook!

 

 

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