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.

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 by commenting.

Lechon Paksiw

Lechon Paksiw Recipe

Ingredients

  • 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
  • 1/2 cup soy sauce
  • 3/4 cups vinegar
  • 3/4 cups sugar
  • salt to taste

Watch the cooking video:

Cooking Procedure

  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!

Number of servings (yield): 8

  
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Comments

  1. Kahit anong sarap pa ng lechon nyo kung walang sabaw yan hindi po yan lechon paksiw. Iba po ang sawsawan sa sabaw. Can’t wait to eat this for lunch!

  2. 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!

  3. Leonie Cabusao says:

    very interesting topics…i really like your recipes,,,keep it up,,,god bless

  4. Beatriz says:

    I am Mexican and I love Filipino food magandang-maganda

  5. Kuya ang lechon sauce ba ung mangtomas pde na po ba un???kasi po wla po available dto ee

  6. kathleen says:

    Can I just use regular pork?

  7. thank U so much for this interesting recipe

  8. what other recipes can i make with the left over lechon?

    • My mother-in-law makes pork sisig with left over lechon. She chops them into really small pieces, adds finely chopped onions, salt pepper, some lemon juice if desired. Then she sautees a portion in some oil and tops it with sliced Jalapenos.

  9. 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

  10. 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)

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