Filipinos love to indulge in lechon, or a whole roasted pig. However, there is always a bit of the lechon leftover, no matter how big a gather you have. For many, they get smart and use leftovers from the lechon to turn any extra pork leftovers into a tasty lechon paksiw.
How do you make lechon paksiw?
This lechon paksiw recipe uses many leftovers! You could say that this recipe is the result of trying to make use of every part of the lechon into a new meal and that includes any leftover lechon sauce, too! So to make an easy lechon paksiw recipe, you’ll need any leftover pork and lechon sauce, some tangy vinegar, brown sugar, and black peppercorns to make a new dish. All you’re really doing is making a more flavorful sauce that the leftover lechon can simmer in. It’s tasty, tangy, sweet, savory, and already has all the flavors you expect from a tender, roasted lechon.
Lechon Paksiw Recipe
Ingredients
Lechon Paksiw Ingredients
- 500 g leftover lechon
- 2 tablespoons canola oil
- 2 tablepoons 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
- 1 Cup lechon sauce
- 1/2 Cup water
- 1 teaspoon brown sugar
- 1 teaspoon Soy Sauce
- Salt to season
Instructions
- Heat canola oil over medium heat in a pot. Sauté onions, garlic, ginger, laurel leaf, and peppercorns for 1 minute. Add the vinegar and allow to boil 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. Simmer over low heat for 15 minutes. Season to taste as desired.
