Whenever there is a feast and there is leftover Roasted Pork or Lechong Baboy, one of the things you can cook with it is Lechon Paksiw. Paksiw is a type of cooking that uses vinegar. It’s very easy to cook. You only need to combine all the ingredients in a pot or pan and boil until the roasted pork (lechong baboy) is very tender. The mix of sour and sweet is just right and makes this Lechon Paksiw delicious.
Ingredients:
1 – 2 kilo Roasted Pork or Fried Pork Belly (Lechong Baboy 0 Lechong Kawali)
6 – 8 cloves of garlic, crushed
1 medium-sized onion, cut into slices (for sauteeing )
2 bay leaves
1 teaspoon whole black peppers
1/2 cup of white vinegar (I used Datu Puti Vinegar)
1/2 cup of Water
3 tablespoons Soysauce (45 ml, I used Marca Piña Soysauce)
2 tablespoons brown sugar o demerara
1 bottle of Mang Tomas Sauce (550g)
How to Cook Lechon Paksiw
Prepare a clean and deep pot or pan and place it on top of the stove but do not heat the stove yet. We will turn on the stove once all the ingredients have been placed in the pot or pan. Once you turn on the heat when cooking with vinegar, never mix or stir what you are cooking as the vinegar will taste bad.
- First, put one or two kilos of roasted pork in the pot. I used lechong liempo or roasted pork belly in this recipe. You can also use other parts of the roasted pig. Fried pork belly can also be used on this recipe.
- Add the crushed garlic
- Add the onion slices next. You can use white or red onions for this recipe depending on your taste.
- Add 2 bay leaves and 1 teaspoon of whole black peppers
- In a bowl or measuring cup, put 1/2 cup each of white vinegar and water, add 3 tablespoons or 45 ml of soysauce, and 2 tablespoons of brown sugar. Mix well and pour the mixture over the pot of roasted pork
- Lastly, pour a bottle (550g) of Mang Tomas Sauce. Rinse the sauce bottle with a little water to get all of its contents. Pour everything on the cooking pot.
- Mix all the ingredients in the pot. Make sure that the pork is covered with enough water or sauce mixture.
- Cover the pot and turn on the stove over medium heat and wait for it to boil. Never stir it until it is boiling so as not to spoil the vinegar taste.
- Once boiling, reduce the heat of the stove. Simmer for 35-45 minutes or until the meat is very tender.
- Transfer the Lechon Paksiw to the serving plate. Prepare Lechon Paksiw with warm rice and very cold softdrinks 🙂
- Enjoy!
Lechon Paksiw
Ingredients
- 1-2 kilos Roasted Pork Belly (Lechong Liempo) you may also use fried pork belly for this recipe
- 6-8 cloves Garlic crushed
- 1 piece Medium sized Onion cut into slices or for sauteeing
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppers
- 1/2 cup White vinegar I used Datu Puti Vinegar
- 1/2 cup Water
- 3 tablespoons Soysauce or 45ml. I used Marca Pina Soysauce
- 2 tablespoons Brown Sugar I used Demerara
- 1 bottle Mang Tomas Sauce 550g
Instructions
- Put one or two kilos of roasted pork in the pot.
- Add the crushed garlic, onion slices, bay leaves and whole black peppers on the cooking pot
- In a bowl or measuring cup, put white vinegar, water, soysauce, and brown sugar. Mix well and pour the mixture over the pot of roasted pork
- Lastly, pour a bottle (550g) of Mang Tomas Sauce. Mix all the ingredients well. Make sure that all the meat is covered with water or sauce mixture
- Cover the pot and turn on the stove over medium heat and wait for it to boil. Never stir it until it is boiling so as not to spoil the vinegar taste.
- Once boiling, reduce the heat of the stove. Simmer for 35-45 minutes or until the meat is very tender.
- Transfer the Lechon Paksiw to the serving plate. Serve with warm rice and very cold softdrinks 🙂 Enjoy!
