Lechon Paksiw turns leftover lechon into a sweet, tangy, richly sauced pork dish.
1 hour 30 minutes · Serves 8
Ingredients for Lechon Paksiw
2 kg leftover lechon leg, chopped into manageable pieces
1 large bottle Mang Tomas sauce
1/2 cup vinegar
1/2 cup brown sugar
1/4 cup soy sauce
2 cups water, plus more as needed
1 tbsp whole peppercorns
4 dried bay leaves
6 cloves garlic, minced
1 large red onion, chopped
Fish sauce, to taste
Salt, to taste
Cooking oil
Freshly ground black pepper, to taste
How to cook Lechon Paksiw
1.Heat oil in a large pot over medium heat, then cook the garlic and onion for about 1 minute, until aromatic.
2.Add the lechon along with the water, vinegar, Mang Tomas sauce, soy sauce, brown sugar, peppercorns, and bay leaves.
3.Bring the pot to a boil. Lower the heat and cook gently for 45 to 60 minutes, until the pork yields easily to a fork and the sauce has reduced and thickened; add water if it begins to dry out.
4.Adjust the seasoning with fish sauce, salt, and black pepper. Serve hot with steamed rice.
