Lechon Paksiw (Paksiw na Lechon)

Lechon Paksiw (Paksiw na Lechon)

Let me start of this post by saying that ALL THINGS LECHON is a favorite of daddydoodledoo a.k.a my husband.

Typically, Lechon Paksiw is cooked or made from leftover lechon. Say, you had a big party and there was lots of leftover lechon, you’ll find it being cooked into lechon paksiw and divided among relatives either the same afternoon or the next day.. am I right? Is it the same in your family?

In our family, I think it’s become a monthly staple. We buy a kilo of lechon just to cook it into Lechon Paksiw when somebody is craving… (ehem, daddydoodledoo)… and he craves once a month. Kaloka!

Lechon isn’t cheap ha. A kilo from Mila’s or Ping Ping’s costs ₱800, diba? It’s also not the healthiest food…. kaya lang.. huhuhu, ang sarap.

And when you cook it into Lechon Paksiw, it just becomes more flavorful and more delicious!

To cook this lechon paksiw, I just sautéed garlic and onion in oil. Then when it was fragrant, I added the lechon pieces, konting sankutsa here and there, followed by the lechon sauce, soy sauce, brown sugar, water, bay leaf, and peppercorns. It was simmered until the lechon is tender and the sauce thick and flavorful. That’s when I added the vinegar. Remember, don’t stir until it has boiled for a few seconds or you’ll get that “hilaw na suka” taste (according to elders). I like my Lechon Paksiw to have that balance of sweet, savory, and sour taste. So if you prefer, you may add more vinegar or brown sugar depending on your taste.

So extra rice for us today?

OTHER LECHON RECIPES YOU MIGHT LOVE…

Lechon Paksiw
 
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Ingredients
  • 1 tbsp cooking oil
  • 4cloves garlic, minced
  • 1 white onion, chopped
  • 1 kg lechon
  • 2 cups lechon sauce (liver sauce)
  • 1 cup water
  • 2 bay leaf
  • 1 tsp peppercorns
  • 2 tbsp soy sauce
  • 1 -2 tbsp brown sugar
  • ½ cup vinegar
  • 2 tsp patis
Directions
  1. Heat oil in a pot and sauté garlic and onion for a minute.
  2. Add your lechon pieces, water, lechon sauce, soy sauce, brown sugar, peppercorn, and bay leaves.
  3. Bring to a boil and simmer for 20 minutes or until pork is tender and sauce is thick. Add water if necessary.
  4. Pour in the vinegar and don’t stir. Bring to a boil before stirring.
  5. Season with fish sauce and serve with lots of steamed rice.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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