Go Back

Lechon Paksiw

Servings 5 people


  • 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


  • 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!