I was able to take some Lechon leftovers from the birthday party that we’ve been to last night and I plan to make some Lechon Paksiw out of it. The most important ingredient in making Lechon Paksiw other than the Lechon itself or the Lechon kawali is the Lechon Sauce (which is also called Sarsa ng Lechon).
I can easily get some commercialized bottled Lechon sauce from the Asian grocery but I thought that I can save some money if I just make it myself.
Making Lechon sauce is not as complicated as most of you might be thinking. With the complete ingredients and proper kitchen equipment on hand, you will find this procedure to be a piece of cake.
Try this recipe and let me know what you think.