Pork Adobo Paksiw Recipe
Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will…
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Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will be better to taste something different after having quite a few servings of this dish. Pork Adobo Paksiw is what I recommend to turn the leftovers into something better.
Pork Adobo Paksiw or at least this recipe is all about the transformation of your leftover pork adobo into something better. It is a hybrid of our delicious adobo dish and the yummy lechon paksiw. What makes this more exciting is the homemade lechon sauce that we will be using.
You will know better about the pork adobo recipe by following the recipe link below. It should tell you how easy it is to make your pork adobo (if you have not done it yet). If you already have leftovers available, then all you need is to prepare the lechon sauce. The recipe is also available through the link below. I know that there are times when we are lazy to do something (trust me, this happens to me a lot). You can use store-bought bottled lechon sauce if you feel lazy or have no time to make your homemade lechon sauce.
Try this Pork Adobo Paksiw 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!
Pork Adobo Paksiw Recipe
Ingredients
- 2 lbs. pork adobo
- 1 cup lechon sauce
- 1 teaspoon granulated white sugar
- 1/2 cup water
Instructions
- Heat the leftover pork adobo in a cooking pot.
- Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick.
- Transfer to a serving bowl and serve.
- Share and enjoy!
Nutrition Information
Dhey says
Pwede po bang i-freeze yung lechon sauce. Gaano po katagal pwede i-store kung frozen?
Julie says
I don’t have letchon sauce. What is the other alternative beside letchon sauce?
Thanks,
Julie S.
Vanjo Merano says
Julie -- as long as you have access to pork liver, you can make your own lechon sauce. Check out link to our Lechon Sauce recipe
Wendy says
Can I use fresh pork in this recipe?
Vanjo Merano says
Yes, you will need to follow the pork adobo recipe first before doing this.
violeta alvarez says
Hi Vanjo…. I have tried several of your recipes and find them quite good…thank you!
Belle says
Hi !
I was wondering, for this recipe, can we use Mang Tomas as the lechon sauce ?? 🙂
Thanks Kuya Vanjo !
Belle
Vanjo Merano says
I do not recommend any brand, you can use any commercially available lechon sauce.