This is Lechon Paksiw . Lechon Paksiw is a dish made from leftover roasted pig (Lechon Baboy). This is cooked by simmering the leftover pork with vinegar, brown sugar, bay leaf, and lechon sauce. The word lechon originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Enjoy this recipe from all of us at Filipino Chow.
- 2 pounds of leftover lechon (roasted pig)
- 1⁄2 cup of lechon sauce
- 1⁄2 head of garlic, crushed then peeled
- 1 large red onion, chopped
- 1⁄2 cup of brown sugar
- 4-5 pieces of bay leaf
- 1⁄2 cup of vinegar
- 1⁄4 cup of soy sauce
- 2 cups of beef stock
- 1 teaspoon of whole peppercorn
- In a deep pot, add the beef stock.
- Bring the beef stock to a boil.
- Then add the garlic and onion.
- Simmer over medium heat until the onion is tender.
- Add the soy sauce, whole peppercorns and the pieces of bay leaf.
- Now add the leftover lechon meat.
- Simmer over medium-low heat for about 35-40 minutes or until the meat is very tender.
- When the meat is tender, add the vinegar and bring to a boil again without stirring.
- Then add the sugar and lechon sauce.
- Reduce the heat to low then let it simmer while continuously stirring until the sauce thickens.
- Add salt to taste.
- Serve hot with steamed rice and enjoy.
You can adjust the measurement of the seasoning ingredients, such as the sugar and vinegar, according to your taste.