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.
How to Cook Lechon Paksiw
Cooking lechon paksiw is quick and easy. The first thing that you need to have are leftover lechon, lechon kawali, or roasted pork. Once you have the meat ready and cut into serving pieces, start by boiling the beef stock. You can also use water and a piece of beef or pork cube as a substitute. Once the liquid starts to boil, throw-in the seasonings and spices and add the leftover meat. The key here is for the meat to absorb all the flavors of the spices while it is simmering. Eventually, the meat will get tender.
Once the meat is tender, you can add the lechon sauce and the rest of the ingredients indicated in the recipe below. You can also make the step more simple by adding all the ingredients along with the meat. I usually do this if I have lots of things to do. I just set my kitchen timer to 35 minutes, cover the pot and leave it to simmer. I just adjust the taste towards the end by adding salt, pepper, or any ingredient that might need to be emphasized.
Give this Lechon Paksiw recipe a try and let us know what you think.
Lechon Paksiw Recipe
Ingredients
- 4 lbs. leftover Lechon or Lechon kawali
- 3 cups Lechon sauce here is the link to 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
Instructions
- Heat a cooking pot and pour-in the beef stock. Bring to a boil.
- Put-in the garlic and onions then cook until the texture becomes soft.
- Add the whole peppercorns, dried bay leaves, and soy sauce.
- Put-in the leftover Lechon and simmer for 30 to 35 minutes.
- Add the vinegar and bring to a boil. Simmer for 10 minutes.
- Add the sugar and Lechon sauce then simmer for another 5 minutes.
- Dash-in some salt to taste then stir.
- Turn off the heat and transfer to a serving plate.
- Serve hot with rice. Share and enjoy!
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)