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You are here: Home / Recipes / Adobo Recipes / Pork Adobo Paksiw Recipe

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 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 Paksiw_

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.

Pork Adobo Paksiw

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.

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5 from 1 vote

Pork Adobo Paksiw Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Vanjo Merano

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

Serving: 6g

Pork Paksiw Recipe

Reader Interactions

Comments

  1. Belle says

    May 26, 2015 at 12:40 pm

    Hi !

    I was wondering, for this recipe, can we use Mang Tomas as the lechon sauce ?? 🙂

    Thanks Kuya Vanjo !

    Belle

    Reply
    • Vanjo Merano says

      May 26, 2015 at 6:08 pm

      I do not recommend any brand, you can use any commercially available lechon sauce.

      Reply
  2. violeta alvarez says

    June 15, 2015 at 4:31 am

    Hi Vanjo…. I have tried several of your recipes and find them quite good…thank you!

    Reply
  3. Wendy says

    June 29, 2015 at 4:38 pm

    Can I use fresh pork in this recipe?

    Reply
    • Vanjo Merano says

      June 29, 2015 at 6:55 pm

      Yes, you will need to follow the pork adobo recipe first before doing this.

      Reply
  4. Julie says

    April 26, 2016 at 8:38 am

    I don’t have letchon sauce. What is the other alternative beside letchon sauce?

    Thanks,

    Julie S.

    Reply
    • Vanjo Merano says

      April 26, 2016 at 9:18 am

      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

      Reply
  5. Dhey says

    January 24, 2017 at 6:04 pm

    Pwede po bang i-freeze yung lechon sauce. Gaano po katagal pwede i-store kung frozen?

    Reply

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