Paksiw na lechon

June 20, 2004

Print This Post
Filed under Mighty meaty; My recipes; Asian, Comfort food, cooking with leftovers, Filipino, pork

Go to page 1 2 »»

June 17^th was my husband’s birthday. We had a little dinner party last night to celebrate. Nothing fancy, though. The only expensive item on the menu was the two-and-a-half kilos of lechon. The national food of the Philippines, lechon refers to a whole pig roasted over live coals. Best eaten while the rind is still crisp, with the sweet-sour liver dunking sauce on the side, lechon does not taste so good after reheating. The most popular way of serving leftover lechon is by cooking them as a stew–paksiw.

Paksiw na lechon

Paksiw is the generic name for stews made with vinegar. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is. It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to used commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

In this recipe, since we had about a kilo of leftover lechon and no leftover sauce, I used a whole bottle of commercial lechon sauce.

Go to page 1 2 »»

« Beef Siomai Mami

Hotdog on a toothpick »

Comments

6 Responses to “Paksiw na lechon”

Ceres says:

August 14, 2006 at 5:47 pm

hello connie,

can you suggest any to substitute liver spread or lechon sauce?

unfortunately, we need to do a special trip to get into filipino and oriental shop.

many thanks,
ceres

Reply
ralph bacolod says:

December 3, 2006 at 10:19 pm

thanks for the recipe! I love lechon!

Reply
nice says:

April 27, 2007 at 11:41 pm

its really yummy!!!cant get enough of it!!!lechon is the best!

Reply
Neenish Tart says:

June 20, 2007 at 10:04 pm

Thanks. I’ve always wondered how my Mum makes this – tried it tonight and it worked a treat. Salamat

Reply
reina says:

July 26, 2009 at 2:02 pm

thanks for this!

Reply

Trackbacks

Some related discussions...

Lechon kawali stew | Home-cooked meals | Home-cooking rocks! says:

August 24, 2009 at 7:00 pm

[...] there is paksiw na lechon for leftover lechon, well, what do we do with leftover lechon kawali? I never really wondered about [...]

Reply

You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

Name (required)

Mail (will not be published) (required)

Website

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.