Lechon Paksiw Recipe

Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon kawali can also be used.Making this dish is a practical way to recycle leftover pork. Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient.

Lechon Paksiw

The secret to a good Lechon paksiw lies on the Lechon sauce used. Since the sauce is one of the main sources of the dish’s flavor, having a good one will surely increase your success rate. If in case you want to make your own Lechon sauce from scratch, you could consider giving our Lechon Sauce Recipe a try.

Give this Lechon Paksiw recipe a try and let us know what you think.

Lechon Paksiw Recipe
Nutrition Information
  • Serves: 8
  • Serving size: 8
Prep time: 
Cook time: 
Total time: 
  • 4 lbs. leftover Lechon or Lechon kawali
  • 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
  • 2 cups beef stock
  • 6 cloves garlic, crushed
  • 2 large onions, chopped
  • 1 teaspoon whole peppercorn
  • 8 pieces dried bay leaves
  • ½ cup soy sauce
  • ¾ cups vinegar
  • ¾ cups sugar
  • salt to taste
  1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
  2. Put-in the garlic and onions then cook until the texture becomes soft.
  3. Add the whole peppercorns, dried bay leaves, and soy sauce.
  4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
  5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
  6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
  7. Dash-in some salt to taste then stir.
  8. Turn off the heat and transfer to a serving plate.
  9. Serve hot with rice. Share and enjoy!


Watch the cooking video:


  1. Oliver Solon says

    Hi im an avid fan of your youtube uploads, regarding about cooking a lechon paksiw, what if i cook lechon paksiw and since im from cebu, do i need to add lechon saunce as one of the major ingredient of lechon paksiw?

    most of us know that lechon de cebu is different from lechon de manila (that obviously needs a mang tomas sarsa to taste)

  2. rene says

    In our place, we do not need the lechon sauce in making lechon paksiw. It is because we do not even need the lechon sauce for our lechon. A simple venigar, garlic and salt mixture is more than enough as a dip for our lechon. The same is true when we are making lechon paksiw. No more need of those sweet tasting sauce. Lechon is Leyte don’t need lechon sauce just like that of Lechon Cebu. hahahaha

    • Kim says

      Indeed! I agree with you RENE No need for those Lechon Sauces blah blah blah… And Lechon in VIsayas and Mndanao never uses those, and it taste EXECELLENTE’!

  3. Ditto says

    Thanks for the recipe. I followed it last night using the head and feet, and enough of the other leftover to make 4 pounds, from the lechon we bought for our daughters dedication. It turned out great!

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