Paksiw na Lechon Kawali
Lechon might be enjoyable to eat while it is crispy, but there is a small window wherein you can enjoy the lechon at its peak condition. However, you can still use it to make paksiw na lechon, which is equally as enjoyable to eat.
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Paksiw na Lechon Kawali or Lechon Paksiw is a dish that I made using leftover lechon kawali along with my homemade lechon sauce. This is a common dish that I prepare a day after the party as long as there are lechon leftovers.
The good thing about making lechon paksiw is the idea that I can still enjoy lechon even if the skin is not crispy anymore. I all this the next goodness level of lechon. It is sometime better than the original form (in my opinion). With my paksiw na lechon kawali, I am assured to still enjoy the same paksiw goodness even after 3 to 5 days as long as it is handled and stored properly. I also feel that the taste keeps on getting better with time.
It is best to make the your lechon paksiw tender for best results. This means cooking the meat in low to medium heat for around 30 minutes to an hour (or more if needed) until the meat gets tender. The skin will be gelatinous to the point that it feels like it is melting in your mouth.
Try this Paksiw na Lechon Kawali Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Paksiw na Lechon Kawali
Ingredients
- 1 1/2 lb. lechon kawaii sliced
- 1 1/2 cups lechon sauce
- 2 1/2 cups beef broth
- 3 cloves garlic minced
- 2 medium onion diced
- 1/2 cup granulated white sugar
- 1 teaspoon whole peppercorn
- 6 pieces dried bay leaves
- 2 tablespoons soy sauce
- 1/4 cup white vinegar
- 3 tablespoons cooking oil
- Salt to taste
Instructions
- Heat oil in a cooking pot.
- Saute garlic and onion.
- Once the onion gets soft, add the lechon kawaii. Saute for 3 minutes.
- Add soy sauce and beef broth. Let boil.
- Add whole peppercorn and dried bay leaves. Cover the pot and cook in medium heat for 25 to 30 minutes.
- Pour vinegar into the pot. Let the liquid re-boil.
- Add lechon sauce. Stir. Cover and cook for 10 minutes.
- Add sugar and salt. Continue to cook until the liquid reduces to half.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Nutrition Information
Watch the Video on How to Cook Paksiw na Lechon Kawali
Norwegian pinoy says
As a half filipino in Norway, you have helped me get closer to my filipino side thru cooking!
This time i tried to combine this recepie with the leftovers of traditional norwegian christmas pork ribs «juleribbe» something very similar to lechon.
And instead of using lechon sauce i used the lefover from the «brown sauce» we use for the christmas dinner and it all came out pretty good! Now i can truly say.. not only am i half pinoy but also the dish!
Thank you sir for this great site!
Lheng says
Thank you for all these yummy recipes. I am a mom of 4 kids and working. Looking forward for more easy to cook recipes.
Indeed your website is very helpful.
Vanjo Merano says
You are welcome. I appreciate the feedback.
Jen says
Love your recipes!