Lechon Paksiw Recipe
Lechon Paksiw is a Filipino dish made from leftover roasted pork, known as lechon. The pork is simmered in a mixture of spices to make a flavorful and tangy sauce. This dish is a popular way to repurpose lechon, making sure that none of the delicious roast goes to waste.
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Do you have leftover Lechon Belly or Lechon Kawali from the previous occasion? These are perfect for Lechon Paksiw! I’m sure after the festive events, your taste buds are craving a refresh, and the tangy sauce from Lechon Paksiw is a good start!

How To Cook Lechon Paksiw
- Begin by heating oil in a cooking pot. Once the oil is hot, add the garlic and sauté until it starts to brown. Next, add the chopped onion to the pot. Sauté until the onion softens. Now, these aromatics are miracle workers for the base flavor of our Lechon Kawali!
- After sautéing the aromatics, put the leftover lechon into the pot and cook for about a minute.
- After that, pour in the vinegar and water, then let the mixture boil. Add the dried bay leaves and whole peppercorn. Cover the pot and simmer for 15 minutes. This process tenderizes the pork and allows the flavors to mix together.
- Pour our homemade lechon sauce into the pot. Add some sugar, too. Continue cooking for another 5 minutes.
- Season it.
- Transfer the Lechon Paksiw to a serving plate and serve with warm rice. Enjoy the delicious combination of tender pork with its savory tangy sauce. Share and savor the meal with family and friends!

Tips & Tricks in Cooking Lechon Paksiw
- Simmer your lechon to extract optimum flavors. This will also tenderize the meat during the process. Make sure to always set your heat to the lowest setting when doing this.
- Beef or pork broth and stock can be used a replacement for water. This will provide extra flavor to the dish.
- You can also use fresh pork when cooking paksiw. It might not have the same texture, but it tastes as great. This will be more similar to paksiw na baboy.

Side Dishes For Lechon Paksiw
- Roasted Okra – Lechon Paksiw already has a tangy sauce, so you need a dry vegetable dish, and this seems like a good fit. You can also try Roasted Cauliflower!
- Creamed Spinach – Spinach with a dazzle of creaminess? That’s a great way to contrast the rich and sour flavors of our Lechon Paksiw.
- Ampalaya Salad – If you’re looking for a bold and refreshing dish, try bittergourd salad. This recipe includes sliced shallots, tomatoes, and ampalaya, which work together to thoroughly cleanse your palate. It’s a great way to balance out the richness of Lechon Paksiw and add a healthy side to your meal.
- Corn Salsa – Finally, my last recommendation is this corn recipe. Yes, it has a little bit of lime juice, but the cilantro and corn really balance it! Besides, it’s really easy to make, and corn isn’t hard to find.
Proper Storage For Lechon Paksiw
How long does Lechon Paksiw last without refrigeration? Even though it has vinegar, which helps preserve it, it’s still best not to leave it out at room temperature for more than two hours. To keep it fresh and safe to eat, store it in an airtight container in the fridge, where it can last up to three days. If you want to keep it longer, you can freeze it for up to three months. When you’re ready to enjoy it again, make sure to reheat it thoroughly to bring back its delicious flavor and ensure it’s safe to eat.

Watch How to Cook Lechon Paksiw
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Lechon Paksiw
Ingredients
- 2 lbs. lechon sliced into serving pieces
- 1 1/2 cups lechon sauce
- 1 onion chopped
- 6 cloves garlic
- 1 teaspoon whole peppercorn
- 4 pieces dried bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cups vinegar
- 3/4 cups sugar
- 1 1/2 cups water
- 4 grams Maggi Magic Sarap
- 3 tablespoons cooking oil
Instructions
- Heat oil in a cooking pot. Saute the garlic until it starts to brown.3 tablespoons cooking oil, 6 cloves garlic
- Add the onion. Sauté until it softens.1 onion
- Put the leftover lechon into the pot. Cook for 1 minute. Note: you can use either roasted pork or lechon kawali.2 lbs. lechon
- Pour vinegar and water. Let it boil.3/4 cups vinegar, 1 1/2 cups water
- Add garlic and onion powder, dried bay leaves, and whole peppercorn. Cover the pot and then simmer for 15 minutes.1 teaspoon whole peppercorn, 4 pieces dried bay leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Pour the lechon sauce and add the sugar. Continue cooking for 5 minutes.1 1/2 cups lechon sauce, 3/4 cups sugar
- Season with Maggi Magic Sarap. Stir.4 grams Maggi Magic Sarap
- Transfer to a serving plate. Serve with warm rice.
- Share and enjoy!
Nutrition Information

Bobby Santiago says
Thank you Vanjo, gor all thevrecipe that i’d like to cook, i really confident that every recipe i cooked based on all ur menu, the way the ingredient place on the cooking pot i can cook anything just following the timing of all the ingredient, again i love to cook but i need ur recipe so i easily br guided accordingly, thank you at mabuhay ka ! God bless u and ur family
o.lim says
good recipes, more power
Mai says
I’m a big fan!!! There’s no excuse not to be able to cook a good meal when I have you for my “virtual instructor”.
I always get compliments with my cooking … Because of your help. Thanks for posting honest to goodness recipes.
This lechon paksiw recipe is a blast! Love love love love ….. happy tummies for my household!!!
Vanjo Merano says
Thanks for the message. Glad to be part of your kitchen. Cheers!
Daisy says
Thank you for sharing your talent about cooking.Anyway,if I need to cook Filipino dish,I run right to your site and I know I will get the best result on it.This is my first time to cook lechong paksiw and because of you I got the perfect result.Again thank you.
New Jersey
Vanjo Merano says
You are welcome, Daisy.
Ton says
You may also use left-over lechon to make pork sinigang.
Chel says
Thank you for this recipe! This saved our dinner instead of eating leftover lechon again. ??
Emma says
I tried your lechon recipe and turned out awesome! So today I’m trying this paksiw but I do have a question, can I use chicken stock in place of beef stock since I don’t have any on hand? Thanks so much!
Tinyze Beira says
yes you can
Skyler says
Hello Vanjo, I don’t have lechon or lechon kawali at hand now. Can i use other uncooked pork cuts instead?
Thank you for sharing your recipes, you’re the one who taught me how to cook.
Vanjo Merano says
You may, but the result won’t be as good.
Kel says
How long does lechon/lechon paksiw will last in the freezer?
Vanjo Merano says
Kel, 2 weeks should be safe.
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!
Leonie Cabusao says
very interesting topics…i really like your recipes,,,keep it up,,,god bless
Beatriz says
I am Mexican and I love Filipino food magandang-maganda
Kimi says
Kuya ang lechon sauce ba ung mangtomas pde na po ba un???kasi po wla po available dto ee
Elixir says
yes you can
kathleen says
Can I just use regular pork?
Thuan Luong says
thank U so much for this interesting recipe
Jill says
what other recipes can i make with the left over lechon?
Ruby says
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.
Vanjo Merano says
Thst sound familiar, Ruby. It might be similar to Lechon Sisig.
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’!
Talamban Boy says
I’m from cebu as well and we do not need to bash other people’s recipes. Our pork recipes here in cebu are really good but sad to say the beef, veggie recipes here are not as good as the ones from the north like say ilocos or bicol. That’s what makes our country good is because we have different tastes.
Kat says
so how do you make yours?
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)