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Home » Recipes » Lechon Paksiw Recipe

Lechon Paksiw Recipe

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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.

Lechon Paksiw Panlasang Pinoy

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.

Lechon Paksiw Recipe Panlasang Pinoy

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 Panlasang Pinoy
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4.34 from 6 votes

Lechon Paksiw Recipe

This is a recipe for lechon paksiw
Course Pork
Cuisine Filipino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Vanjo Merano

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!

Nutrition

Serving: 8g

Watch the Video on How to Cook Lechon Paksiw

Related Recipes:

  • Homemade Lechon Paksiw Sauce
    Homemade Lechon Paksiw Sauce
  • Easy Lechon Paksiw
    Easy Lechon Paksiw
  • Chicken Paksiw Recipe
    Chicken Paksiw Recipe
  • Sinigang na Lechon
    Sinigang na Lechon
  • Crispy Mini Lechon Belly Roll
    Crispy Mini Lechon Belly Roll
  • Paksiw na Pata Recipe
    Paksiw na Pata Recipe

Reader Interactions

Comments

  1. o.lim says

    June 18, 2021 at 5:04 am

    5 stars
    good recipes, more power

    Reply
  2. Mai says

    February 25, 2020 at 4:15 pm

    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!!!

    Reply
    • Vanjo Merano says

      February 26, 2020 at 8:46 am

      Thanks for the message. Glad to be part of your kitchen. Cheers!

      Reply
  3. Daisy says

    February 10, 2019 at 7:38 pm

    4 stars
    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

    Reply
    • Vanjo Merano says

      March 8, 2019 at 9:39 am

      You are welcome, Daisy.

      Reply
  4. Ton says

    January 2, 2016 at 1:21 am

    4 stars
    You may also use left-over lechon to make pork sinigang.

    Reply
  5. Chel says

    January 1, 2016 at 4:50 am

    Thank you for this recipe! This saved our dinner instead of eating leftover lechon again. ??

    Reply
  6. Emma says

    December 26, 2015 at 12:55 pm

    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!

    Reply
    • Tinyze Beira says

      January 1, 2016 at 1:38 am

      yes you can

      Reply
  7. Skyler says

    December 20, 2015 at 2:24 am

    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.

    Reply
    • Vanjo Merano says

      December 21, 2015 at 8:19 pm

      You may, but the result won’t be as good.

      Reply
  8. Kel says

    September 16, 2015 at 7:02 am

    4 stars
    How long does lechon/lechon paksiw will last in the freezer?

    Reply
    • Vanjo Merano says

      September 16, 2015 at 9:41 pm

      Kel, 2 weeks should be safe.

      Reply
  9. Ditto says

    February 21, 2012 at 12:29 pm

    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!

    Reply
  10. Leonie Cabusao says

    January 4, 2012 at 8:42 pm

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

    Reply
  11. Beatriz says

    December 26, 2011 at 8:57 pm

    I am Mexican and I love Filipino food magandang-maganda

    Reply
  12. Kimi says

    December 15, 2011 at 2:27 pm

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

    Reply
    • Elixir says

      December 25, 2015 at 7:46 pm

      5 stars
      yes you can

      Reply
  13. kathleen says

    October 21, 2011 at 5:57 am

    Can I just use regular pork?

    Reply
  14. Thuan Luong says

    September 18, 2011 at 8:57 pm

    thank U so much for this interesting recipe

    Reply
  15. Jill says

    August 23, 2011 at 12:24 pm

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

    Reply
    • Ruby says

      April 19, 2014 at 6:36 pm

      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.

      Reply
      • Vanjo Merano says

        April 19, 2014 at 8:31 pm

        Thst sound familiar, Ruby. It might be similar to Lechon Sisig.

  16. rene says

    March 27, 2011 at 2:53 am

    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

    Reply
    • Kim says

      May 22, 2015 at 3:14 am

      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’!

      Reply
    • Talamban Boy says

      September 22, 2015 at 5:04 pm

      4 stars
      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.

      Reply
    • Kat says

      January 10, 2018 at 7:11 am

      so how do you make yours?

      Reply
  17. Oliver Solon says

    March 10, 2010 at 4:56 am

    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)

    Reply

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