Paksiw na lechon or lechon paksiw is an authentic Filipino pork dish made with left over lechon, lechon sauce, and seasoning. It is prepared by slow cooking the roasted pork (lechon in tagalog terms). This is actually one of my favorite Filipino foods along with lechon kawali, and paksiw na pata. We already made this recipe accompanied by a cooking video 2 years ago (It’s a little bit old), so we decided to feature it again. It is actually one of our oldest recipe which was made in our old kitchen. At the time, the dish seemed a little complicated. We realize now it is pretty easy, straightforward, and simple. It was good timing as we had a bunch of visitors show up at our house this weekend. This made it a perfect time to take a taste test the dish.
The taste was perfect. It was not too sweet and not too sour. Some people prefer a sweet sauce. If you’re one of these people, by all means, add more sugar. If you want a thicker sauce, you may add more lechon sauce. You can probably use a whole bottle for that matter. If you have homemade lechon sauce, it is actually better. We will feature that in the future. The good thing about this dish is, the more days it sits in the fridge, the tastier it becomes. It will keep for a few of days because of the vinegar. If you decide to make this, you will not regret it. I hope you enjoy this recipe.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kilo left over lechon
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 2 bay leaves
- 1 medium onion, sliced
- 3 cloves garlic, pressed
- 1/2 cup light brown sugar
- 1/2 tsp whole pepper corn
- 1 cup beef stock or water
- 1 cup lechon sauce
- salt and pepper to taste
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- Servings: 4-5
- Time: 1 hour
- Level: Easy
- Cuisine: Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place left over lechon in a pot. Add the vinegar, soy sauce, bay leaves, sugar, garlic, onion, whole pepper corn, and beef stock. Bring to a boil. Cover and simmer over over low heat for at least 30 minutes without stirring.
- After 30 minutes, pour in lechon sauce. Salt and pepper to taste. Stir and cook for another 10 minutes or until the sauce thickens. Turn off heat. (You can remove the bay leaves if you wish.)
- Serve with steamed rice and enjoy!
