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Foodie Goodie | Lechon Paksiw.

We had lechon (roasted suckling pig) for Noche Buena, and guess what we did with the left-overs. Even a six-year-old would know what would happent the day after. Yep, it became lechon paksiw.

'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.

Lechon Paksiw

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.

7 replies:

Bismah Abdelgawad said...

Looks delicious! This is the first time I have heard of this lechon paksiw. We do not eat pork in our home so I wonder if we could substitute with chicken.

debdenny said...

I am always looking for new recipes for pork. This looks delish and will try it. Thanks.

mail4rosey said...

Leftovers that lend themselves to delicious new meals are always rocking awesome. Glad you made good use of yours! :)

Star light said...

This looks delicious! I was wanting to try and add a little something different to our normal weekly meals and this will be perfect.

Rebecca Swenor said...

This looks really good but I don't eat anything thing with vinegar except pickles and olives. My family would probably love this dish if I make it for them so I will have to try cooking it. Thanks for sharing.

Eliz Obih-Frank said...

That dish looks so delicious... I love the stew/gravy and combination of ingredients.

Eliz Obih-Frank said...

That dish looks so delicious... I love the stew/gravy and combination of ingredients.

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