Paksiw na lechon

June 20, 2004

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

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Ingredients :

1 kilo of lechon
1 head of garlic, crushed
3 onions, halved and sliced
1/2 to 3/4 c. of vinegar
1/2 c. of dark soy sauce
8 peppercorns, pounded
3/4 to 1 c. of light brown sugar
2 bay leaves
salt
1 c. of meat broth
1 bottle of lechon sauce (about 1-^1/2 cups)

Cooking procedure :

Place the chopped lechon in a large heavy sauce pan, casserole or wok. Add all the ingredients except the lechon sauce. Bring to a boil. Stir well. Lower the heat, cover and simmer for 15 to 20 minutes. Pour in the lechon sauce and bring to a boil. Add more meat broth, if necessary. Adjust the seasonings. Some people like their paksiw na lechon more sour than sweet; other, just the opposite. Simmer for another five minutes. Turn off the heat and leave for the flavors to develop for another 10 minutes before serving.

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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

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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 [...]

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