Paksiw na lechon
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Filed under Mighty meaty; My recipes; Asian, Comfort food, cooking with leftovers, Filipino, pork
June 17th 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 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.
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[...] 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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hello connie,
unfortunately, we need to do a special trip to get into filipino and oriental shop.
many thanks,
ceres
thanks for the recipe! I love lechon!
its really yummy!!!cant get enough of it!!!lechon is the best!
Thanks. I’ve always wondered how my Mum makes this – tried it tonight and it worked a treat. Salamat
thanks for this!