'Paksiw' means to cook and simmer in vinegar, a method of cooking that is pretty common here in the Philippines. While I'm not too fond of the common paksiw na pata (pork hock) or paksiw na bangus (milkfish), lechon paksiw for me is a totally different story. I guess it's the lechon/liver sauce that makes all the difference.
Ingredients:1/2 kg lechon, cut into pieces
3 cloves garlic, minced
1 onion, sliced
2 pieces bay leaf
2 cups Mang Tomas Lechon Sauce
2 tablespoons vinegar
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon pepper corn
1 cup water
1. Combine all the ingredients in a large pot and cook over low flame.
2. Simmer for 30 minutes or until sauce thickens.
3. Season with salt to taste.
4. Serve hot with steamed or fried rice.