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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By: Vanjo Merano 29 Comments Updated: 2/7/25

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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

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.